Chef de Cuisine

• Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service.

• Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations.

• Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation.

• Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism.

• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times.

• Monitor food quality, freshness, and proper storage conditions throughout the kitchen.

• Manage food costs, portion control, inventory, purchasing, and minimize food waste.

• Coordinate with other departments to ensure smooth operations and timely food service.

• Handle special requests, VIP requirements, events, and guest preferences when required.

• Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards.

• Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.

• Minimum 5–7 years of culinary experience, with at least 2–3 years in a supervisory or leadership role.

• Previous experience as a Chef de Cuisine or Sous Chef, preferably in a luxury hotel or upscale restaurant.

• Advanced knowledge of culinary techniques, menu planning, recipe development, and food preparation.

• Strong leadership, team management, and staff development skills.

• Excellent knowledge of food safety, hygiene, sanitation, and HACCP standards.

• Proven experience in food cost control, inventory management, purchasing, and recipe costing.

• Excellent organizational, time management, and problem-solving skills.

• Ability to work effectively under pressure in a fast-paced kitchen environment.

• Strong creativity and attention to detail, with the ability to develop innovative dishes and menus.

• Excellent communication and interpersonal skills, with the ability to coordinate effectively with different hotel departments.

• Fluency in English; additional languages are an advantage.

experience is an asset

Fluency in English, additional languages are a plus