Chef de Cuisine

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• 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 inCulinary Arts, Hospitality Management, or a related field.
• Minimum5–7 years of culinary experience, with at least2–3 years in a supervisory or leadership role.
• Previous experience as aChef de Cuisine or Sous Chef, preferably in a luxury hotel or upscale restaurant.
• Advanced knowledge ofculinary techniques, menu planning, recipe development, and food preparation.
• Strongleadership, team management, and staff development skills.
• Excellent knowledge offood safety, hygiene, sanitation, and HACCP standards.
• Proven experience infood cost control, inventory management, purchasing, and recipe costing.
• Excellentorganizational, time management, and problem-solving skills.
• Ability to work effectively under pressure in afast-paced kitchen environment.
• Strong creativity and attention to detail, with the ability to developinnovative dishes and menus.
• Excellentcommunication 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