Chef de Cuisine

Key Responsibilities:

• Lead and supervise all kitchen operations in the assigned outlet or restaurant.

• Plan prepare and execute high-standard 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 fine-dining 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 :

Full-time

Key Skills
Abinitio,Cooking,Consumer Durables,Interior Fit-Out,IT System Administration,ITI
Experience: years
Vacancy: 1