Lead Chef de Cuisine: Luxury Hotel Kitchen Innovator

Montage International; Estado de México; On-site; MXN 600,000 - 1,000,000; Full time

Benefits offered by this job

DTO (Discretionary Time Off)

Healthcare benefits

401(k) with company matching

Hotel discounts

Free meals

LinkedIn Learning membership

Job summary

Montage International is seeking a Chef de Cuisine to lead the culinary team and craft authentic, high-quality dining experiences. You will drive menu development, maintain standards, and foster a creative, guest-centric kitchen culture.

The role requires a minimum of three years in culinary supervisory or management roles, strong leadership, excellent communication, and comfort with technology and cost controls.

Qualifications

• Minimum of three years of previous Culinary supervisory or management experience.
• Excellent verbal and written communication skills.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Willingness to embrace technology and new operating systems.
• Budgetary analysis capabilities are a plus.

Responsibilities

• Prepare and order all items for all menus, create order sheets and inventory systems to ensure proper stock levels.
• Oversee inventory control and reduce breakage/loss of china and equipment in collaboration with the Executive Steward.
• Assist in controlling food and labor costs through recipe costing and scheduling standards.
• Lead production and plating operations to meet guest expectations and efficiency.
• Direct daily kitchen operations including recruiting, hiring, training, and supervising sous chefs and cooks.

Skills

Culinary leadership

Team management

Communication skills

Flexibility

Learning mindset

Tools

Microsoft Office

Job description

Montage International is seeking a Chef de Cuisine to lead the culinary team and craft authentic, high-quality dining experiences. You will drive menu development, maintain standards, and foster a creative, guest-centric kitchen culture.

The role requires a minimum of three years in culinary supervisory or management roles, strong leadership, excellent communication, and comfort with technology and cost controls.