Chef de Cuisine

Chef de Cuisine is responsible for leading the day-to-day operations of the kitchen and related areas. Assumes the Executive Sous Chef’s responsibilities in their absence.

• Design, create, and update a diverse and authentic menu that reflects the resort's commitment to culinary excellence.
• Lead and inspire the kitchen brigade, ensuring a collaborative and positive work environment.
• Supervise and train kitchen staff in proper cooking techniques and adherence to standardized recipes.
• Maintain high standards of food quality, presentation, and flavor consistency.
• Conduct regular food tastings and inspections to ensure all dishes meet the resort's standards.
• Oversee day-to-day kitchen operations, including food preparation, cooking, and plating.
• Manage inventory, control food costs, and minimize waste.
• Recruit, train, and develop culinary staff, fostering a culture of continuous learning and improvement.
• Implement and enforce kitchen hygiene and safety protocols.
• Collaborate with other departments, such as Food and Beverage, to create seamless and exceptional guest experiences.