Chef De Cuisine

Job description

The role focuses on delivering exceptional hospitality by leading daily kitchen operations. Manage food preparation and production, ensure consistency, quality, and cost control to optimize profitability. Develop and execute menus in collaboration with the Executive Chef and Food & Beverage leadership, incorporating seasonal ingredients and culinary trends. Oversee inventory, procurement, and vendor relationships to achieve cost efficiency and high‑quality ingredients. Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability. Enhance guest experiences by engaging with guests, gathering feedback, and supporting initiatives to elevate dining. Inspire and develop the team through supervision, performance monitoring, coaching, and fostering a positive, productive work environment. Maintain compliance with health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team wellbeing.

Requirements

• Passion for spreading the light and warmth of hospitality
• Acting with integrity and always doing the right thing
• Inspiring others through leadership
• Belief that teamwork drives the best outcomes
• Sense of ownership and accountability
• Focus on the now with urgency and discipline in every moment

Skills