Kitchen Chef (Trou aux Biches Beachcomber)

Plans, organises and coordinates the daily activities of a specific kitchen and its brigade so as to cost effectively provide quality service to guests in line with the hotel’s standards

Main responsibilities:

• Plan, organize and coordinate the daily activities of the kitchen and its brigade.

• Ensure delivery of high-quality dishes in line with the hotel’s standards and guests’ expectations.

• Develop new recipes and continuously enhance food offerings in collaboration with the Executive Chef.

• Maintain efficient kitchen operations through inventory control, cost management and adherence to hygiene standards. 

• Handle guest feedback and complaints with professionalism and take action to improve satisfaction.

• Mentor and train team members fostering a spirit of collaboration and growth.

• Monitor departmental budgets, control costs and contribute to profitability.

Qualifications and profile:

• Proven experience as Chef or similar role in a high-end hospitality environment.

• Deep knowledge of cuisine and culinary techniques.

• Strong leadership and people management skills.

• Excellent communication and problem-solving abilities.

• Commitment to quality, attention to detail, and guest satisfaction.

• Knowledge of kitchen budgeting, cost control and stock management.

• Ability to lead by example and promote hotel values and standards.

• Ability to work odd hours, Sundays and cyclonic days.