Chef De Cuisine
- Assists the Executive Chef in overseeing kitchen operations, including staff management, inventory control, and the delivery of seamless service, while upholding the hotel’s culinary and operational standards. Leads the team in maintaining exceptional food quality and ensures full compliance with safety, hygiene, and brand requirements.
- Oversees menu development for all food operations, ensures accurate costing, and supports the achievement of targeted food cost of sales through effective oversight of ordering, inventory management, and food control processes.
- Champions the training, coaching, and professional development of kitchen colleagues, fostering a collaborative, solutions‑oriented, and high‑performance work environment.
- Must have prior working experience or formal culinary training in Michelin‑starred or internationally recognized fine‑dining restaurants.
- Possesses 12–15 years of professional culinary experience in luxury hotels or high‑end fine dining establishments, with a minimum of 3 years as a Sous Chef or Chef de Cuisine.
- Strong foundation in French or broader European cuisine, ideally with demonstrated experience in developing seasonal, refined, and modern menus.
- Proven track record in leading and managing a fine‑dining kitchen, including team development, maintaining quality and consistency, and overseeing daily culinary operations.
- Previous tenure in a luxury hotel or high‑end standalone restaurant is highly preferred.
- Demonstrated capability to uphold the highest standards of food quality, guest interaction, operational discipline, and effective cost management.