Chef de Cuisine (St Regis Budapest) Pre-opening

ST REGIS BUDAPEST

Combining timeless glamour with a vanguard spirit St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 55 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis Hotel in New York by John Jacob Astor IV at the dawn of the twentieth century the brand hasremainedcommitted to an uncompromising level of bespoke and anticipatory service forall ofits guests delivered flawlessly by the signature St. Regis Butler Service.

POSITION SUMMARY

The Chef de Cuisine is accountable for the overall quality consistency and leadership of the restaurant kitchen. This role serves as the culinary leader and brand guardian for the outlet balancing hands-on culinary excellence with strong operational financial and people leadership. The Chef de Cuisine leads the kitchen team to deliver an exceptional guest experience while ensuring brand standards food safety and budgetary objectives are consistently achieved. The role is responsible for menu execution team development cost control and continuous improvement.

CANDIDATE PROFILE

Education & Experience

• High school diploma or GED with a minimum of 4 years experience in culinary food & beverage or a related professional area; or
• 2-year degree from an accredited university in Culinary Arts Hotel & Restaurant Management or related major with a minimum of 2 years experience in culinary food & beverage or a related professional area.

CORE RESPONSIBILITIES

Culinary Excellence & Brand Standards

• Acts as the culinary leader and guardian of the restaurants concept identity and brand standards.
• Develops designs and executes menus and menu applications that reflect creativity seasonality and guest expectations.
• Ensures consistent food quality presentation taste and portion control across all services.
• Plans forecasts and manages daily and seasonal production requirements.
• Oversees food preparation handling storage labeling and rotation in full compliance with food safety standards.
• Personally leads by example during service while ensuring consistent execution through delegation coaching and systems.
• Reviews and approves food presentation decorative displays and plating standards.
• Ensures full compliance with all applicable health safety sanitation and regulatory requirements.

Kitchen Operations & Financial Performance

• Manages day-to-day kitchen operations to ensure efficiency organization and high performance.
• Owns and controls food cost labor cost waste management and other controllable expenses for the restaurant.
• Works collaboratively with purchasing to ensure product quality availability and cost effectiveness.
• Analyzes operational data and financial results to identify opportunities for improvement and corrective action.
• Supports the achievement of overall property financial objectives through effective kitchen management.

Leadership & Team Development

• Leads supervises and coordinates the activities of all kitchen team members.
• Builds a positive high-performance kitchen culture based on trust respect accountability and teamwork.
• Ensures staffing levels scheduling and cross-training support successful daily operations.
• Clearly communicates expectations standards and performance goals to the team.
• Serves as a role model by demonstrating professionalism integrity and strong work ethic.
• Identifies training needs and provides ongoing coaching mentoring and development opportunities.
• Develops internal talent and supports succession planning for future leadership roles.

Guest Experience & Service Excellence

• Ensures food quality and service delivery consistently exceed guest expectations.
• Actively engages with guests to gather feedback and build strong relationships.
• Responds to and resolves guest feedback and complaints professionally and effectively.
• Collaborates with service teams to enhance the overall dining experience.
• Reinforces a guest-focused mindset during all team meetings and daily operations.

Human Resources & Compliance

• Participates in the recruitment interviewing and hiring of kitchen team members.
• Conducts performance evaluations and provides timely constructive feedback.
• Manages employee relations matters including coaching and progressive discipline in line with company policy.
• Ensures all team members are trained on menu knowledge preparation techniques and food safety standards.
• Investigates reports and follows up on employee accidents and safety incidents.

Communication & Collaboration

• Communicates effectively with supervisors peers and team members verbally and in writing.
• Participates in departmental and cross-functional meetings as required.
• Works collaboratively with other departments to support overall hotel operations and guest satisfaction.

MANAGEMENT COMPETENCIES

Leadership & Influence

• Demonstrates adaptability clear communication and confident professional presence.
• Leads change effectively and inspires commitment from the team.

Operational Excellence

• Plans prioritizes and organizes kitchen operations to achieve consistent results.
• Drives performance through high standards accountability and follow-through.

Financial & Business Acumen

• Understands financial drivers and applies business knowledge to daily decision-making.
• Actively manages costs while maintaining quality and brand standards.

Talent Development & Culture

• Builds strong collaborative teams and develops individual capability.
• Supports diversity inclusion and a global mindset within the kitchen.

Technical & Culinary Expertise

• Demonstrates advanced knowledge of cooking techniques food production presentation sanitation purchasing and kitchen equipment.
• Ensures best practices in food handling storage rotation and kitchen maintenance.

SUCCESS IN THIS ROLE IS DEMONSTRATED BY

• Consistent delivery of high-quality food aligned with brand and restaurant standards.
• Strong guest satisfaction and positive dining feedback.
• Effective control of food cost labor cost and waste within budgeted targets.
• High team engagement strong retention and development of future leaders.
• A well-organized safe and compliant kitchen operation.