Chef de Cuisine (Italian Specialty)

Key Responsibilities:

• Lead and supervise all kitchen operations in the assigned outlet or restaurant.

• Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.

• Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.

• Control food costs, minimize waste, and manage inventory effectively.

• Collaborate with the Executive Chef in creating seasonal menus and promotions.

• Train, mentor, and evaluate kitchen team members to maintain high performance and morale.

• Maintain equipment, ensure maintenance needs are reported and followed up.

• Ensure all culinary team members adhere to resort policies and procedures.

• Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.

• Formal culinary education or equivalent apprenticeship.

• Strong leadership, communication, and organizational skills.

• Deep knowledge of food safety, kitchen operations, and cost control.

• Passion for food innovation and attention to detail.

• Ability to work flexible hours, including weekends and holidays.