Chef de Cuisine

About the role

The Chef de Cuisine will lead the kitchen operations for an upscale hotel restaurant, ensuring high culinary standards, efficient team management and guest satisfaction.

Key responsibilities

• Organise, direct and coordinate the work of kitchen staff.
• Supervise cleanliness, equipment maintenance and proper use of kitchen machinery.
• Train and mentor kitchen personnel.
• Control costs, manage inventories, place orders and oversee purchases.
• Develop all‑inclusive and à‑la‑carte menus.
• Oversee all operational processes of the kitchen.
• Ensure buffet preparation, quality and presentation meet company standards.
• Maintain food hygiene and safety regulations.
• Adapt to new technologies in the restaurant and culinary sector.

Required profile

• Higher education degree in Culinary Management or equivalent.
• Minimum 2 years experience as a Head Chef or Chef de Cuisine in a hotel setting.
• Native or bilingual French proficiency.
• Strong leadership, communication and team‑management abilities.
• Flexible, dynamic and motivating personality with solid planning skills.

Required skills

• Food safety compliance
• Cost control and budgeting
• Menu planning and development
• Kitchen equipment operation