We are seeking a highly skilled and passionate Kitchen Chef to lead and manage our culinary team at our prestigious luxury resort.
The Kitchen Chef will be responsible for overseeing the preparation, cooking, and presentation of exquisite dishes across multiple dining outlets.
This position requires a creative, hands-on leader with a strong attention to detail and an unwavering commitment to culinary excellence.

REQUIRED QUALIFICATIONS:

• Proven experience as a Head Chef, Sous Chef, or Senior Chef de Partie in a luxury resort, five-star hotel, or fine dining restaurant.
• Strong knowledge of international cuisines, modern cooking techniques, and presentation.
• Excellent leadership, organizational, and communication skills.
• Strong attention to detail and a creative approach to menu planning.
• Ability to work under pressure in a fast-paced environment while maintaining a calm and professional demeanor.
• Proficiency in kitchen management, including inventory, ordering, and staff management.
• Solid understanding of food safety and sanitation standards.
• Formal culinary education (e.g., Culinary Arts Diploma) preferred.
• Prior experience in a luxury or resort setting is highly desirable.

DESIRABLE SKILLS:

• Passion for sustainability and using locally sourced ingredients.
• Advanced knowledge of wine pairings and an understanding of the luxury dining experience.
• Ability to innovate and stay current with culinary trends and guest preferences.

• Kitchen Management: Oversee the daily operations of the kitchen, ensuring smooth and efficient processes from food prep to plating.
• Menu Development: Design and implement innovative and seasonal menus that highlight local ingredients and elevate the guest dining experience.
• Team Leadership: Lead, motivate, and manage a team of chefs and kitchen staff, ensuring high levels of morale and productivity.
• Food Quality & Presentation: Maintain and uphold the highest standards of food quality, taste, and presentation.
• Inventory & Ordering: Manage kitchen inventory, placing orders for ingredients, ensuring stock levels are maintained, and preventing waste.
• Health & Safety Compliance: Ensure that all kitchen operations comply with food safety, sanitation, and health regulations. Oversee cleanliness and organization in the kitchen.
• Guest Experience: Interact with guests when necessary to accommodate special dietary requirements or custom orders, ensuring their satisfaction.
• Staff Training & Development: Provide ongoing training and mentorship to kitchen staff, ensuring their skill development and adherence to resort standards.
• Cost Control: Monitor food costs and waste to maintain budgetary guidelines, while still delivering exceptional dishes.
• Collaboration: Work closely with the resort management and front-of-house teams to ensure seamless service and guest satisfaction.