We are seeking a passionate and experienced Chef de Cuisine to lead the culinary operations of our outlet. This role is responsible for overseeing daily kitchen activities, ensuring exceptional food quality, and maintaining high standards of cleanliness and safety. The ideal candidate will demonstrate strong leadership, creativity, and a commitment to delivering outstanding guest experiences.

Key Responsibilities

Kitchen Operations & Food Production

• Manage all aspects of kitchen operations, including food preparation, production, and staff supervision.
• Ensure efficient, cost-effective operations while maintaining profitability and quality.
• Conduct regular inspections of kitchen equipment to ensure cleanliness, sanitation, and proper functionality.
• Maintain high standards of food presentation and ensure timely service.
• Uphold all food preparation and presentation standards in line with established recipes and specifications.
• Monitor food storage, rotation, and sanitation practices to ensure compliance with HACCP regulations.
• Train kitchen staff in hygiene, cleanliness, and safe food handling practices.
• Support other outlets and participate in special events such as weddings, cooking classes, and promotional photo shoots.

Guest Experience

• Oversee daily operations to consistently exceed guest expectations.
• Demonstrate leadership in high-end hospitality and foster a welcoming atmosphere.
• Engage with guests to gather feedback on food quality and service.
• Address and resolve guest concerns professionally and promptly.
• Analyse guest feedback to identify areas for improvement.

Team Leadership

• Identify training needs and coach team members to enhance culinary skills and knowledge.
• Conduct performance appraisals for direct reports.
• Observe service behaviours and provide constructive feedback to staff and managers.
• Promote a fair, respectful, and inclusive work environment.

Qualifications & Experience

• High school diploma or GED required; formal culinary training or associate degree in culinary arts preferred.
• Minimum 5–7 years of experience in a fine dining kitchen, with proven leadership in a culinary role.
• Strong communication skills with the ability to interact effectively with managers, staff, and guests.
• Certified in Safe Food Handling.
• Physically capable of standing, bending, and working extended hours in high-temperature environments.
• Proficient in basic math and calculations to support operational and financial needs.