Chef De Cuisine – Head Chef
Job Title: Chef De Cuisine – Head Chef
Reports To: Director of F&B / Executive Chef
Job Type: Full-time, Management
Position Overview:
The Chef de Cuisine is the culinary leader and business manager for a specific, high-volume or signature restaurant within the resort. This role is responsible for all aspects of the kitchen's operation, including menu creation, food quality, cost control, team management, and delivering an exceptional culinary experience that aligns with the restaurant's concept.
Key Responsibilities:
- Kitchen Leadership: Direct all daily kitchen operations with passion and excellence. Set the standard for quality, consistency, and efficiency.
- Menu Creation & Execution: Develop innovative, on-concept menus that balance creativity with profitability. Ensure all dishes are prepared to the highest standards of taste, presentation, and consistency.
- Financial Management: Manage the kitchen's budget, including food cost (COGS), labor cost, and supplies. Implement effective purchasing, portion control, and waste reduction strategies.
- Team Development: Recruit, train, mentor, and schedule the kitchen brigade. Foster a culture of respect, continuous learning, and high performance. Conduct regular performance evaluations.
- Health & Safety: Maintain impeccable standards of kitchen hygiene, sanitation, and safety in full compliance with local health department regulations and HACCP guidelines.
- Inventory & Ordering: Oversee inventory levels, conduct regular counts, and manage relationships with suppliers to ensure quality and cost-effectiveness.
- Collaboration: Work closely with the Restaurant Manager and F&B Director to ensure seamless communication between front and back of house, and to plan promotional events.
Qualifications & Experience:
- Culinary degree or recognized apprenticeship.
- Minimum of 8+ years of culinary experience, with at least 3 years as a Sous Chef or Chef de Cuisine in a high-end, à la carte restaurant (luxury hotel or fine-dining establishment).
- Proven creativity and a strong, contemporary culinary portfolio.
- Demonstrated success in controlling food costs and managing kitchen labor budgets.
- Exceptional leadership, organizational, and communication skills.
- In-depth knowledge of international cuisines, techniques, and ingredients.
- Ability to work under pressure in a fast-paced environment.
- Fluency in English; the local language and additional languages are beneficial.
