Chef De Cuisine
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Key skills for this role
About the Role
Lead culinary operations, develop seasonal menus, ensure food quality and safety, mentor kitchen team, and deliver exceptional guest experiences in a luxury resort.
Key Skills for This Role
Responsibilities
- Lead daily culinary operations and manage the kitchen brigade
- Develop seasonal menus in collaboration with the Executive Chef
- Ensure food quality, consistency, and presentation standards
- Monitor food costs, inventory, and ordering to meet budget targets
- Train, mentor, and develop culinary team members
- Ensure compliance with food safety, hygiene, and HACCP standards
- Coordinate with Food & Beverage team for seamless service
Requirements
- 3 5 years of experience as Chef de Cuisine or similar role in a luxury resort or fine dining
- Strong culinary skills and knowledge of international cuisines
- Experience in menu development and seasonal ingredient sourcing
- Knowledge of HACCP and food safety standards
- Leadership and team management abilities
- Ability to work in a remote luxury resort environment
Full Job Posting
Job Summary
- We are seeking an innovative, passionate, and experienced Chef de Cuisine to lead the daily culinary operations at Our Habitas Ras Abrouq.
- Reporting directly to the Executive Chef, the Chef de Cuisine is responsible for overseeing the day to day operations of the assigned kitchen, ensuring exceptional food quality, consistency, creativity, and operational excellence across all dining experiences.
- This role supports menu execution, maintains the highest standards of food safety and hygiene, and leads the culinary team in delivering memorable dining experiences that reflect the unique spirit of Our Habitas.
Key Responsibilities
- Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods.
- Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
- Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
- Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
- Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
- Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
- Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
- Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.
- Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.
- Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
- Support recruitment, onboarding, performance management, and continuous training of culinary team members.
- Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.
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