Chef de Cuisine

• Responsibilities:
• Lead and manage the entire kitchen brigade for a specific outlet or multiple outlets.
• Develop menus, create new dishes, and ensure consistent high-quality food production.
• Control kitchen costs, manage inventory, and optimize food ordering to minimize waste.
• Enforce strict hygiene, sanitation, and safety standards (HACCP).
• Train, mentor, and schedule kitchen staff.
• Collaborate with the F&B management to achieve financial and customer satisfaction goals.
• Maintain the culinary standards and reputation of the resort.
• Requirements:
• Proven experience as a Chef de Cuisine or Executive Sous Chef in a high-end hotel or resort.
• Extensive culinary expertise and creativity with a strong track record.
• Excellent leadership, organizational, and communication skills.
• Strong knowledge of kitchen operations, cost control, and food safety.
• Based in the UAE and available for immediate joining.
• Highly motivated and passionate about culinary arts.

Required Skills

• Kitchen Brigade Leadership
• Menu Development & Costing
• Food Safety (HACCP)
• Inventory & Cost Control
• Culinary Creativity