Chef de Cuisine – Luxury Hotel Restaurant

About the role

The Chef de Cuisine is responsible for the overall quality, consistency and production of the restaurant kitchen at St. Regis Tamuda Bay. The role combines hands‑on cooking with leadership of the kitchen team, menu development and budget management.

Key responsibilities

• Supervise kitchen shift operations, ensuring compliance with all Food & Beverage policies, sanitation standards and local regulations.
• Develop and execute daily and seasonal menu items, manage food quantities, plating requirements and presentation standards.
• Train, coach and cross‑train kitchen staff, fostering a collaborative environment and maintaining productivity.
• Control food costs, set and achieve kitchen performance and budget goals, and monitor inventory and purchasing.
• Handle guest feedback, resolve complaints and ensure exceptional customer service throughout the dining experience.

Required profile

• High school diploma/GED with 4 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years experience.
• Proven ability to lead a kitchen team, manage food preparation, and maintain high standards of quality and safety.