Main Duties and Responsibilities
The Chef de Cuisine will oversee the culinary operations of the Resort’s Speciality restaurant, including menu development, food preparation, and people development. Working with the Director of Culinary, the incumbent will be responsible for developing menus and food concepts which reflect the Speciality Restaurant’s sustainability theme, whilst also ensuring a unique dining experience for our guests.
Key Responsibilities
- Menu Development - Partner with the Director of Culinary to ideate, conceptualize and execute unique menus which reflect the theme of the Speciality restaurant.
- Kitchen Operations – Responsible for ensuring the smooth operations of the kitchen, including food preparation, cooking, and plating. In performing this role, the Chef de Cuisine will ensure compliance with all regulatory requirements related to hygiene and food preparation.
- Budget and Cost Management - Formulate and implement strategies to optimize the department’s budget and minimize waste. This also includes managing the kitchen’s inventory and putting in place cost control measures.
- Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
- People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.
Job Requirements
- Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline
- 7 to 10 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
- Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
- Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.
