Chef de Cuisine
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Job Summary
Lead and manage daily kitchen operations.
Supervise and train junior chefs sous chefs and kitchen staff.
Collaborate with the Executive Chef to develop seasonal and signature menus.
Innovate new dishes based on market trends and guest preferences.
Ensure menu offerings align with brand standards and profitability goals.
Monitor food preparation and presentation to ensure excellence.
Conduct regular tastings and quality checks.
Control food cost percentages and minimize waste.
Manage inventory ordering and supplier relationships.
Participate in budgeting and forecasting.
Maintain cleanliness and organization of all kitchen areas.
Conduct regular sanitation inspections.
Schedule staff effectively based on business levels.
Conduct performance evaluations.
Foster teamwork and a positive working environment.
Identify training needs and mentor high-potential team members.
Qualifications :
Culinary degree or equivalent professional certification.
Minimum 58 years of experience in luxury hotels or fine dining establishments.
At least 23 years in a leadership role
Strong knowledge of international cuisine and modern culinary techniques.
Excellent leadership and organizational skills.
Strong financial acumen related to kitchen operations.
Ability to work under pressure in a fast-paced environment.
Knowledge of food safety standards (HACCP certified preferred).
Remote Work :
No
Employment Type :
Full-time
Key Skills
- Abinitio
- Cooking
- Consumer Durables
- Interior Fit-Out
- IT System Administration
- ITI
About Company
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more
