Chef de Cuisine

Job Summary

As a Chef De Cuisine you will manage and organize all requirements of the restaurant kitchen to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the workplace under your jurisdiction, adequate stocks of working materials, inter-department coordination, and training. You will also carry full responsibility for the operating equipment including its inventory levels and maintain the resort food cost at all times. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service. Communicating with the guests and sharing guest feedback with the chef in charge and management to ensure high levels of food and service quality and guest satisfaction is also a crucial part of this role.

About You

The ideal candidate must have a Diploma in Catering and a minimum of 10 years of professional kitchen experience with exposure to working within a 5-star luxury hotel while having at least 2-year experience in a similar position or above.