Chef de Cuisine

The Pyrmont Curaçao; Netherlands; À distance; EUR 78 000 - 122 000; Plein temps

Résumé du poste

The Pyrmont Curaçao Beach Resort is opening as part of the Autograph Collection, bringing luxury and distinctive character to Curaçao. The Chef de Cuisine will shape the culinary identity, design menu experiences, and build a high-performing kitchen brigade from the ground up.

As part of the opening leadership team, you will ensure creativity, quality, and flawless execution across concepts, inspiring a guest-centric, multicultural environment with sustainable practices.

Qualifications

• Degree or certification in Culinary Arts or equivalent training.
• 5–7 years of experience as Chef de Cuisine or Sous Chef in luxury hotel or high-volume upscale restaurant.
• Proven expertise in one or more specialty cuisines and in menu development and execution.
• Strong leadership, coaching, and team-building skills.
• Solid knowledge of food safety, sanitation, and kitchen operations.

Responsabilités

• Lead culinary operations for the resort's designated restaurant(s) or concepts.
• Oversee production, service execution, line checks, and daily tastings.
• Ensure kitchen organization, cleanliness, and full compliance with food safety standards (HACCP).
• Collaborate with Executive Chef to implement menu concepts and maintain outlet standards.
• Mentor and supervise station chefs and kitchen leaders to ensure consistent performance.

Connaissances

Leadership

Menu development

Culinary expertise

Food safety

Multicultural team

English & Spanish

Papiamentu

Kitchen operations

Formation

Culinary Arts degree

Description du poste

Set to debut in Q2 2026, The Pyrmont Curaçao Beach Resort is an adults-only, all-inclusive beach resort. As part of the Autograph Collection by Marriott, The Pyrmont blends local culture and history with elevated hospitality and distinctive character. Every detail, from our spaces to our service, is designed to create meaningful, memorable experiences that spark connections and leave lasting impressions. We celebrate individuality and curate every guest's journey with care, authenticity, and purpose.

Every unforgettable experience at the Pyrmont Curaçao Beach Resort begins with leaders who live our Leadership Essentials. We believe true leadership shines through curiosity, courage, and authentic connections – qualities that inspire our teams and elevate every guest experience.

Position Summary

The Chef de Cuisine leads the culinary operations of one of The Pyrmont’s signature concepts, ensuring exceptional quality, creativity, and execution. As part of the opening leadership team, this role shapes the culinary identity, designs menu experiences, and builds a high-performing kitchen brigade from the ground up. The Chef de Cuisine ensures that every dish reflects the Autograph Collection promise of originality, craftmanship, and unforgettable experiences.

Qualifications

• Degree or certification in Culinary Arts or equivalent professional training.
• Minimum of 5-7 years of experience as Chef de Cuisine or Sous Chef in luxury hotel or high-volume upscale restaurant.
• Proven expertise in one or more specialty cuisines (e.g. Italian, Asian, Caribbean, Grill, Pastry)
• Proven expertise in one or more specialty cuisines and in menu development and execution
• Strong leadership, coaching, and team-building skills.
• Solid knowledge of food safety, sanitation, and kitchen operations.
• Creativity, innovation, and attention to detail.
• Ability to work in a fast-paced, multicultural, and guest-focused environment.
• Flexibility to work evenings and holidays as required.
• Strong communication skills. Proficiency in English, Spanish. Papiamentu preferred.
• Proven ability to mentor and develop a multi-level culinary team within assigned restaurants.
• Skilled in collaborating with Stewarding to ensure sanitation, equipment readiness, and efficient kitchen workflow.
• Knowledge of culinary management systems and digital tools.

Key Responsibilities

Operational Excellence

• Lead culinary operations for assigned restaurant(s) or concepts within the resort.
• Oversee production, service execution, line checks, and daily tastings.
• Ensure kitchen organization, cleanliness, and full compliance with food safety and sanitation standards (HACCP and local regulations).
• Conduct regular quality checks on food preparation, portioning, and presentation.
• Collaborate with the Executive Chef and Executive Sous Chef to implement menu concepts and maintain outlet standards.
• Work closely with Stewarding to ensure sanitation, equipment readiness, and efficient back-of-house workflow.
• Mentor and supervise station chefs and kitchen leaders to ensure consistent performance and development.

Culinary Creativity & Brand Expression

• Develop, test and implement menu items that reflect the soul of The Pyrmont while aligning with Autograph Collection standards
• Develop seasonal menus, signature dishes, and special event concepts aligned with The Pyrmont’s culinary identity.
• Showcase local ingredients and techniques in a way that tells the culinary story of Curaçao and The Pyrmont.
• Collaborate with the Executive Chef and Executive Sous Chef to ensure menu concepts are operationally feasible and consistently executed across the outlet.
• Ensure food quality and presentation exceed guest expectations at all touchpoints.
• Lead, inspire, and coach the culinary team within assigned restaurant(s), ensuring strong communication and teamwork with Front of House.
• Conduct training sessions on techniques, safety, menu knowledge, and standards.
• Foster a positive, respectful, and inclusive kitchen culture that motivates associates.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervise employees. Assists in managing all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Participate in recruitment, selection, and hiring process of culinary associates.
• Ensure that the team is properly trained regarding sanitation, equipment handling, and chemical usage.
• Prioritize the departmental goals in a way that will be efficient and effective.
• Ensure and maintain the productivity level of employees.
• Serve as a role model to demonstrate appropriate behaviors.
• Communicate performance expectations in accordance with job descriptions for each position.
• Provide performance feedback and supports career development pathways for team members.
• Review employee satisfaction results to identify and address employee problems or concerns.
• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Participate in job evaluations, performance reviews, and competency assessments for culinary team members in collaboration with the Executive Chef and Executive Sous Chef.
• Participate in recruitment, selection, hiring and promotion decisions for culinary associates together with the Executive Chef and Executive Sous Chef.
• Partner with culinary leadership, F&B leadership, and restaurant managers to deliver integrated dining experiences.
• Engage with guests when appropriate to share culinary stories, explain menu concepts, and personalize experiences.
• Coordinate with banquets and event teams for high-quality catering, weddings, and special occasions.
• Ensure dietary needs and special requests are handled with care, creativity, and precision.
• Manage day-to-day operations, ensure quality, standards, and guest expectations are met on a daily basis.
• Emphasize on guest satisfaction during all departmental meetings and focus on continuous improvement.
• Collaborate with the Executive Sous Chef to align service standards and guest experience with resort-wide expectations.
• Support resort culinary promotions, tastings, and special events as directed by the Executive Chef or Executive Sous Chef.
• Manage food cost, labor cost, waste control, and budget adherence for assigned kitchen operations.
• Supports sustainability practices in sourcing, waste reduction, and energy efficiency.
• Monitor inventory levels, storage practices, and product rotation to minimize loss and ensure freshness.
• Ensure proper portion control and recipe adherence to maintain cost targets and consistency.
• Report key operational metrics (food cost, waste, productivity) to the Executive Sous Chef and Executive Chef.

Why Join Us?

At The Pyrmont Curaçao Beach Resort, a career is more than a job; it’s an opportunity to create moments that are warm, soulful, and unforgettable. Here, history and modernity meet within the walls of a landmark brought back to life with unique energy. As we build a bold new vision of hospitality, every team member plays a part in shaping experiences that celebrate Curaçao’s heritage while embracing its future. We believe true hospitality comes from genuine connections, from people who bring their own story, culture, and personality to everything they do. At The Pyrmont Curaçao Beach Resort, authenticity inspires, and every encounter leaves a lasting impression. Be part of something inspiring, and truly extraordinary, be part of a legacy in the making.