Chef De Cuisine

Kitchen Leadership:

· Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.

· Supervise daily kitchen operations, ensuring smooth service and excellent food quality.

· Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.

Menu Development:

· Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant’s culinary concept.

· Develop new recipes and creative dishes to maintain variety and innovation.

· Ensure consistency in food preparation and presentation across all dishes.

Team Management & Training:

· Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.

· Conduct regular performance evaluations and offer feedback to help associate grow professionally.

· Plan and organize associate schedules to ensure sufficient coverage during service hours.

Inventory & Cost Control:

· Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.

· Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.

· Control kitchen waste and manage portions to reduce costs while maintaining quality.

Quality Assurance:

· Ensure food quality and consistency by overseeing preparation, cooking, and plating.

· Perform regular quality checks to ensure all dishes meet restaurant standards.

· Address any concerns or complaints related to food quality or service.

Health & Safety Compliance:

· Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.

· Implement and monitor food safety protocols to prevent contamination or foodborne illness.

· Ensure the kitchen environment is clean, organized, and safe for all team members.

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.

 

Leading Myself

· Positive Orientation

· Operational Decision Making

· Self-Development & Management

Leading Others

· Developing an Empowered Team

· Leading an Engaged and Diverse Team

· Communication

Leading the Business

· Advocating Guest Passion

· Business Planning and Analysis

· Business Improvement and Change

 

 

Experience/Certificates/Education

· Experience: Minimum of 5 - 7 years of experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.

· Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.

· Skills & Attributes:

o Strong leadership, organizational, and communication skills.

o Deep knowledge of cooking techniques, kitchen management, and food safety regulations.

o Ability to thrive in a fast-paced and high-pressure environment.

o Strong business acumen in managing costs, employees, and kitchen resources.

· Language:

o Excellent reading, writing and oral proficiency in English language.

o Ability to speak other languages and basic understanding of local languages will be an advantage.

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.