Chef De Cuisine – Western & International Cuisine

About the role

We are seeking a talented Chef De Cuisine to support the Executive Sous Chef in managing the kitchen operations of our luxury hotel. You will play a key role in delivering high‑quality Western and International cuisine across all outlets and banquets, while upholding the hotel’s standards and financial objectives.

Key responsibilities

• Assist the Executive Sous Chef in daily kitchen management and coordination.
• Oversee food preparation and service for restaurants, bars, and banquet events.
• Maintain consistent culinary standards, presentation, and portion control.
• Control food costs, manage inventory, and ensure efficient use of resources.
• Enforce strict kitchen hygiene, occupational health and safety practices.
• Prepare and update recipes using the hotel’s Recipe Maintenance System.
• Support staff scheduling, training, and performance monitoring.

Required profile

• Minimum 2 years experience as Chef de Cuisine or Sous Chef in a reputable hotel or restaurant.
• Experience with luxury international brands is preferred.
• Formal qualification in Kitchen Production or Management is an advantage.
• Strong knowledge of kitchen hygiene and occupational health & safety standards.
• Basic computer skills, including MS Office and familiarity with recipe management software.

Required skills

• Kitchen hygiene and food safety procedures.
• Occupational health and safety compliance.
• Menu planning and cost control.
• Staff supervision and training.
• MS Office proficiency.
• Recipe Maintenance System usage.