Chef de Cuisine

Job Purpose

To lead the kitchenoperations of an assigned restaurant, ensuring consistent delivery ofhigh-quality dishes, efficient production processes, and a safe andwell-organized working environment. The Chef de Cuisine holds fullaccountability for the culinary performance of their outlet, including foodquality, kitchen team leadership, cost control, and compliance with standards.

This role is centralin building and nurturing a cohesive seasonal kitchen team, ensuringcontinuity, professionalism, and a culture that encourages high performance andreturn-season retention.

Key Responsibilities

Culinary Leadership & Quality

• Lead daily kitchen operations toensure consistent food quality, presentation, taste standards, and servicetiming.
• Implement menu items in accordancewith the Executive Chef’s culinary direction and brand identity.
• Ensure strict adherence to foodsafety, hygiene, and HACCP standards.

Team Leadership & Seasonal Continuity

• Recruit, train, develop, and lead theoutlet kitchen team, promoting professional discipline and teamwork.
• Maintain constructive communicationand engagement with key team members in off-season to support continuity andreturn rates.
• Provide ongoing coaching and feedbackto encourage skill development and leadership growth within the brigade.

Operational & Cost Control

• Manage production planning, stockcontrol, waste prevention, and portion consistency to achieve food costtargets.
• Oversee daily purchasing, inventorycontrol, and supplier specifications to maintain quality and efficiency.
• Ensure efficient kitchen workflows,equipment maintenance, and resource utilization.

Guest Experience & Collaboration

• Maintain close collaboration with theOutlet Senior Manager to ensure alignment between kitchen production and guestservice delivery.
• Support menu adaptations, specialrequests, dietary accommodations, and guest recovery actions as required.
• Maintain visibility during peakservice to oversee execution and support kitchen-service communication.

Accountability

• Full accountability for the culinaryperformance and kitchen team leadership of the assigned outlet.
• Responsible for maintaining theoutlet’s culinary standards, financial objectives, and team culture.
• Ensures consistent implementation of brand standards,safety requirements, and operational discipline.

Απαραίτητα Προσόντα:

• Provenexperience as a Chef de Cuisine in fine dining or luxury hospitality.
• Strongleadership, organizational, and communication skills.
• Expertise ininternational cuisines, modern techniques, and menu innovation.
• Solid knowledgeof kitchen financials, including cost control and budgeting.
• Culinary degreeor equivalent professional training.
• Passion forexcellence, creativity, and delivering exceptional guest experiences.

Παροχές:

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training