Chef de Cuisine
Chef de Cuisine
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Job Description
Key Responsibilities:
Lead and supervise all kitchen operations in the assigned outlet or restaurant.
Plan prepare and execute highstandard dishes and menus that align with the brand and guest expectations.
Ensure proper hygiene sanitation and safety standards in the kitchen in compliance with HACCP and local regulations.
Control food costs minimize waste and manage inventory effectively.
Collaborate with the Executive Chef in creating seasonal menus and promotions.
Train mentor and evaluate kitchen team members to maintain high performance and morale.
Maintain equipment ensure maintenance needs are reported and followed up.
Ensure all culinary team members adhere to resort policies and procedures.
Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.
Qualifications :
Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or finedining environment.
Formal culinary education or equivalent apprenticeship.
Strong leadership communication and organizational skills.
Deep knowledge of food safety kitchen operations and cost control.
Passion for food innovation and attention to detail.
Ability to work flexible hours including weekends and holidays.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
