Chef de Cuisine

About the role

The Chef de Cuisine will lead food production quality for the assigned restaurant outlet, ensuring high standards of cuisine while maintaining cost‑effective practices. The role also involves designing menus, training staff, and upholding food safety and service excellence throughout the resort.

Key responsibilities

• Create menus, design recipes, and oversee their preparation.
• Manage stock requisitioning, cost control, and quality of goods.
• Plan staff duties, shifts, and allocate resources to maintain consistent production standards.
• Implement kitchen procedures, quality control checks, and equipment maintenance reporting.
• Ensure compliance with HACCP, FSMS and other food safety standards.
• Collaborate with event organizers and the Restaurant Manager to deliver unique catering experiences.
• Mentor, motivate, and develop kitchen staff, representing the Executive Chef when absent.

Required profile

• At least 4 years of experience at a similar senior kitchen level.
• Minimum 10 years in a high‑standard restaurant or catering institution.
• Certified Chef qualification from a recognized institute.
• Strong communication skills and experience working in a luxury hotel environment.

Required skills

• MS Office
• Restaurant management software
• POS systems