Chef De Cuisine

As the Chef De Cuisine you will lead and manage the culinary operations of the All-Day Dining restaurant ensuring food quality and guest satisfaction are met. Also you will oversee menu planning kitchen production costing and team performance while maintaining a smooth daily operation of the kitchen. Also you will collaborate closely with the Executive Chef and F&B team to deliver a diverse and high-quality dining experience aligned with the hotels standards.

Key Responsibilities:

• Lead and manage the daily culinary operations of the All-Day Dining restaurant.
• Develop and maintain menus recipes buffet concepts and food presentations that meet guest expectations and hotel standards.
• Lead train motivate and develop the culinary team while maintaining effective staffing and productivity levels.
• Monitor food costs portion control inventory purchasing and wastage to achieve departmental financial targets.
• Ensure strict compliance with HACCP food safety hygiene sanitation and hotel standards across all kitchen operations.

About You:

• Strong culinary expertise with extensive knowledge of international and multicultural cuisines including All Day Dining operations.
• Excellent menu planning recipe development and food presentation skills.
• Strong knowledge of food cost control inventory management and kitchen budgeting.
• Creative quality-focused and passionate about culinary excellence.
• Strong communication and collaboration skills with F&B and hotel leadership teams.
• High commitment to food safety hygiene and guest satisfaction.
• Diploma or bachelors degree in culinary arts hospitality management or a related field preferred.
• Additional training in international cuisine buffet management or culinary leadership is an advantage.
• Minimum 810 years of progressive culinary experience in hotels resorts or high-volume restaurant operations.
• Proven experience managing All Day Dining operations large-scale buffets à la carte service and high-volume food production.
• Strong experience in menu development food cost control team leadership and kitchen operations.

Why Join Us:

• A workplace that values your passion and supports self-realization and personal growth.
• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
• Competitive benefits recognition programs and colleague stay/travel perks that reward your contribution and dedication.
• Teams that promote inclusion and respect value diversity and foster a secure environment where everyone can thrive.

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Required Experience:

IC