Chef De Cuisine

Roles and responsibilities

• Work closely with the Executive Chef and Executive Sous Chef to set and maintain the standards of F&B Production.
• Execute smooth operations of the department: optimize utilization of materials and manpower, thereby maximizing revenue and guest satisfaction.
• Execute training and development of Kitchen colleagues.
• Establish culinary standards for the specialty of the kitchen.
• Plan menus and compile recipes for food tasting to be approved by the Executive Chef.
• Identify market needs and trends in terms of food for both hotel guests and the local Market. Monitor and conduct surveys and analyse the menus and products of competitive restaurant operations.
• Develop menus and "specials" that meet the target market's needs and align with the restaurant's operating concept.
• Check daily food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, personally run the hot plate and assist when needed to ensure that the presentation as well as the quality of the food is following established standards.

About You:

The ideal candidate for this position will have the following experience and qualifications:

• At least two years of experience in the same position in a luxury 5-star property.
• Expert in French cuisine.
• Fluent in English and an additional international language is a plus.
• Good financial acumen, including experience with budgeting, cost control, and increasing profitability.

Desired candidate profile

1. Menu Development: Designing and creating the menu, including selecting dishes, testing recipes, and ensuring they align with the restaurant’s concept and guest preferences.

2. Kitchen Management: Overseeing all kitchen operations, including food preparation, cooking, plating, and presentation, ensuring consistency and quality.

3. Staff Leadership: Hiring, training, and managing kitchen staff, fostering a positive and collaborative work environment, and promoting professional development.

4. Quality Control: Monitoring food quality and safety standards, conducting regular inspections, and ensuring compliance with health and safety regulations.

5. Inventory Management: Managing inventory levels, ordering supplies, and controlling food costs to maintain budgetary guidelines.

6. Collaboration: Coordinating with front-of-house staff to ensure smooth service and effective communication during busy periods.

7. Culinary Innovation: Staying updated on culinary trends, techniques, and ingredients, and incorporating new ideas into the menu.

8. Cost Control: Analyzing food costs and labor expenses, implementing strategies to maximize profitability.

9. Guest Engagement: Interacting with guests, gathering feedback, and making adjustments to the menu or service based on their preferences.

10. Crisis Management: Handling any issues that arise in the kitchen, from equipment malfunctions to staffing challenges.