Chef de Cuisine

The Chef de Cuisine leads the daily culinary operations of the hotel’s food and beverage outlets, maintaining exceptional culinary standards and delivering a high-quality guest experience. This role involves developing and mentoring the culinary team, ensuring operational efficiency and profitability, and collaborating with leadership to execute seasonal menus and culinary concepts. The position requires overseeing all aspects of kitchen operations, including inventory management, budgeting, and cost controls, while ensuring compliance with health and safety regulations.