Chef de Cuisine

Lead and oversee the daily operations of kitchen outlets, ensuring exceptional food quality, presentation, and consistency. Manage, train, coach, and motivate the culinary team to maintain high performance and service standards. Develop menus, special promotions, and seasonal offerings in collaboration with the Executive Chef. Monitor food costs, labor costs, inventory, and purchasing to achieve budget targets. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Maintain consistency in recipes, portion control, and food production standards. Coordinate with other departments to ensure smooth operations and an outstanding guest experience. Assist in recruitment, scheduling, performance management, and succession planning within the kitchen team. Drive continuous improvement, creativity, and innovation in culinary offerings.

Minimum 4-5 years of culinary leadership experience, preferably in 5-star hotels or upscale restaurants. Strong knowledge of food preparation, menu development, cost control, and food safety standards. Proven ability to lead, train, and develop high-performing kitchen teams. Excellent organizational, communication, and problem-solving skills. Ability to perform in a fast-paced, high-volume environment. Knowledge of HACCP and relevant food safety regulations.

Lead and oversee the daily operations of kitchen outlets, ensuring exceptional food quality, presentation, and consistency. Manage, train, coach, and motivate the culinary team to maintain high performance and service standards. Develop menus, special promotions, and seasonal offerings in collaboration with the Executive Chef. Monitor food costs, labor costs, inventory, and purchasing to achieve budget targets. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards. Maintain consistency in recipes, portion control, and food production standards. Coordinate with other departments to ensure smooth operations and an outstanding guest experience. Assist in recruitment, scheduling, performance management, and succession planning within the kitchen team. Drive continuous improvement, creativity, and innovation in culinary offerings.