CHEF DE CUISINE Full Time

Education Qualification:

Bachelor*s degree or equivalent in Culinary Arts, Hotel Management, or related field.

Work Experience:

Minimum of 8 years* of progressive culinary experience in luxury hospitality environments, with at least 3 years in a leadership role

Proven track record in high-volume, high-quality food production environments

Demonstrated experience in menu development, cost control, and kitchen management for multiple outlets

Extensive knowledge of international cuisines and current culinary trends, with an in-depth understanding of food safety regulations, HACCP principles, and proficiency in kitchen management software and inventory control systems.

Experience in budgeting, financial management, and effective kitchen operations.

Skills:

Ability to lead, inspire, and develop a large, diverse culinary team with strong organizational and time management skills. Innovative thinking to enhance culinary offerings and operational efficiency.

Excellent verbal and written communication skills with a high level of customer service orientation, capable of interacting effectively with VIP clients and senior management.

Strong analytical and decision-making skills with adaptability to changing circumstances and requirements.

Understanding of diverse cultures and dietary requirements, with the ability to create menus catering to an international clientele.

Fluency in English is essential; proficiency in additional languages is an advantage.

Ability to work in a fast-paced kitchen environment, including standing for extended periods and lifting up to 25 kg, with flexibility to work varying shifts, including nights, weekends, and holidays.