Chef De Cuisine

• Oversee daily kitchen operations and ensure consistent food quality and presentation.

• Design and update menus aligned with brand standards and market trends.

• Maintain strict compliance with food safety, HACCP, and sanitation standards.

• Control food cost, manage inventory, and minimize waste.

• Train, mentor, and supervise kitchen team members.

• Ensure timely service and coordination with F&B and service teams.

• Maintain audit readiness and uphold health & safety regulations.

• Degree/Diploma in Culinary Arts or Hotel Management.

• 5–8 years of progressive culinary experience in hotels or upscale restaurants.

• Strong leadership, menu planning, and cost control skills.

• Knowledge of international cuisine and hygiene standards.

• Ability to work in a fast-paced hospitality environment.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.