Chef de cuisine Main Kitchen

The Chef de Cuisine Main Kitchen is responsible for the daily operation, supervision, and overall performance of the resort's main production kitchen. This key leadership role ensures the seamless delivery of high-quality cuisine across multiple outlets including all-day dining, in-room dining, staff cafeteria, and banquets. He will oversee menu execution, staff management, food safety compliance, and contribute to the culinary reputation through creativity, consistency, and operational excellence.

Brand & Strategic Leadership

• Provide innovation to the food and culinary offer through in-depth industry knowledge, ensuring that we are quicker to anticipate trends and able to deliver new and exciting menus, recipes, and concepts in a timely and effective manner.
• Work with the management to support the development of the culinary concept, establish a compelling proposition, and then work with key stakeholders to define the product, including quality and cost.
• Create a monthly report about the outlet and staff performance which will be submitted to the Executive chef.
• Ensure all proposed menus are accurately costed and monitored against budget or business case at regular intervals and updated accordingly.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards.
• Identify training needs within Kitchen staff and implement employee development and training programs.
• Participate in press and media interviews, photoshoots and showcase the brand in its best light.

People Management

• Share knowledge of food innovation and best practice within the culinary team.
• Attend and conduct training and development programs as and when required, improving performance, and promoting the development of the team.
• Communicate effectively with subordinates, immediate superiors, and department heads.
• Express clearly, listen, and absorb information.
• Understand the job descriptions and responsibilities of all culinary staff in the outlet.
• Attend daily briefings and keep communication transparent.
• Coordinate the culinary team in a timely manner and set deadlines and goals.
• Motivate a strong team amongst the Kitchen.
• Manage time effectively, by meeting deadlines on time.
• Coach and counsel subordinates effectively.
• Evaluate objectively the performance of Kitchen staff and conduct periodic appraisals.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• Be responsible for the weekly schedule as well as vacation planning of the team.

Operations Management

• Implement all the food policies and procedures in the kitchen and ensure compliance.
• Train the service team on the stories and presentation of food.
• Achieve financial goals while maintaining the highest quality.
• Order requisitions, control stock, and ensure sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Ensure proper maintenance and good working order of all equipment.
• Follow the guidelines and preparation processes to the letter, minimizing wastage.
• Identify and control quality standards and compliance.
• Operate within the set food cost for the respective Area / Outlet.
• Direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirements.
• Decide the level of authority and responsibility that can be delegated.
• Carry out a firm and fair employee treatment policy.
• Manage adequate staff during operation.
• Conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in the area.
• Be responsible for the equipment provided and report technical issues.
• Ensure that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
• Establish and maintain high sanitation standards in the Kitchen, according to HACCP guidelines.
• Respect the instructions and safety guidelines for the equipment used.
• Apply the hotel's safety regulations (in case of fire etc.).
• Be responsible for proper HACCP documentation.
• Ensure that personal hygiene and HACCP compliance, including documentation as per SFDA regulations, is always up to the highest standard.
• Respect the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste etc.).

Qualifications

• Vocational diploma in culinary arts.
• Minimum 10+ years of total kitchen experience, at least 3 years as a Sous Chef.
• Proven experience in multiple cuisines.
• Extensive knowledge of HACCP guidelines.
• Fluency in own language and English, both written and verbal.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk