JOB DESCRIPTION
Chef de Cuisine (2 Positions)
Reporting To: Executive Chef / F&B Head
Experience: 10–15 years in 5-star hotels or luxury resorts
Qualification: Degree/Diploma in Hotel Management or Professional Culinary Certification
Key Responsibilities:
- Overall responsibility for kitchen operations, food production, and culinary standards
- Plan, design, and update menus in line with brand standards and guest expectations
- Ensure consistency in food quality, taste, presentation, and portion control
- Control food cost, wastage, inventory, and kitchen budgets
- Lead, train, mentor, and schedule kitchen staff
- Ensure strict compliance with hygiene, HACCP, FSSAI, and safety standards
- Coordinate with procurement, stores, and F&B service teams
Key Skills: Leadership, menu engineering, cost control, multi-cuisine expertise