Chef de Cuisine

Stay updated with culinary trends and integrate them into the menu.
Monitor inventory levels, place orders, and manage food cost effectively.
Oversee daily kitchen operations, ensuring smooth and efficient workflow.
Design and develop innovative menus, including seasonal and event- specific offerings.
Supervise, train, and mentor kitchen staff to maintain high performance and morale.
Maintain kitchen equipment and ensure proper usage and cleanliness.
Handle guest feedback related to food quality and resolve issues promptly.
Collaborate with F&B and event teams to plan catering and banquet menus.
Ensure consistency in taste, presentation, and portion control across all dishes.
Enforce strict hygiene, safety, and sanitation standards in all kitchen areas.

High attention to detail and commitment to quality.
Strong leadership and team management skills.
Ability to work under pressure and adapt to changing demands.
Excellent organizational and time- management abilities.
Expertise in international cuisines and modern cooking techniques.
Minimum 5 years of experience in a similar role, preferably in a 4–5 star hotel.
Degree or diploma in Culinary Arts or related field.
Good communication skills in English (additional languages are a plus).

Competitive salary & benefits
Service charge & meal allowance during pre- opening phase
Comprehensive training & career development opportunities
Professional working environment

Cập nhật gần nhất lúc: 2025-10-19 05:15:02