Chef de Cuisine
4 weeks ago
**Company Description**
The **Chef de Cuisine** is responsible for leading the kitchen team, ensuring exceptional culinary experiences, and maintaining the highest standards of food quality, hygiene, and presentation. This role requires strong leadership, creativity, and a deep understanding of luxury hospitality dining.
**Key Responsibilities**:
**Culinary Excellence**:
- Oversee the daily operations of the kitchen, ensuring seamless execution of all dishes.
- Develop innovative and high-quality menus that align with the hotel’s brand and guest expectations.
- Ensure consistency in food preparation and presentation across all dishes.
- Maintain up-to-date knowledge of industry trends, seasonal ingredients, and guest preferences.
**Kitchen Operations & Hygiene**:
- Implement and maintain HACCP and food safety standards.
- Conduct regular inspections of kitchen facilities, equipment, and food storage areas.
- Ensure proper inventory management and control food cost without compromising quality.
- Work closely with procurement to source premium ingredients and manage supplier relationships.
**Team Leadership & Training**:
- Lead, mentor, and develop a high-performing culinary team.
- Conduct regular training sessions to enhance skills and uphold service standards.
- Foster a culture of teamwork, creativity, and continuous improvement.
- Manage team schedules, workload, and performance evaluations.
**Guest Experience & Collaboration**:
- Engage with guests to gather feedback and ensure satisfaction.
- Work closely with F&B and service teams to create seamless dining experiences.
- Adapt menus and offerings based on guest preferences, trends, and special requests.
**Financial & Business Responsibilities**:
- Develop and manage kitchen budgets, controlling food cost and minimizing waste.
- Monitor and analyze financial performance to drive profitability.
- Assist in pricing strategies and cost-effective menu engineering.
**Qualifications** Qualifications & Experience**:
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum **5+ years** of experience in a similar role within luxury hotels or fine-dining restaurants.
- Strong knowledge of international cuisines, fine dining techniques, and modern plating.
- Expertise in kitchen management, food safety, and cost control.
- Excellent leadership, communication, and organizational skills.
- Ability to thrive in a fast-paced, high-pressure environment.
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