Chef de Cuisine – Western

About the role

The Chef de Cuisine – Western will lead the kitchen of our property’s restaurant, ensuring high‑quality, consistent dishes that reflect Western culinary standards. Reporting to senior management, you will combine hands‑on cooking with team leadership and operational oversight.

Key responsibilities

• Supervise daily kitchen operations, ensuring compliance with food‑and‑beverage policies, sanitation and safety standards.
• Develop, design and execute new menu items, seasonal dishes and special presentations.
• Plan and control food quantities, plating requirements and inventory to meet budgetary targets.
• Coordinate purchasing, vendor relations and storage to maintain correct temperature and handling of all products.
• Train, mentor and schedule kitchen staff, stepping in to perform cooking duties when needed.
• Monitor product quality, presentation and flavor, conducting regular checks of raw and cooked items.

Required profile

• High school diploma or GED with at least four years of culinary experience, OR a two‑year degree in Culinary Arts or Hotel & Restaurant Management with two years of relevant experience.
• Proven ability to lead a kitchen team, manage budgets and maintain high standards of hygiene.
• Strong communication skills to liaise with front‑of‑house, suppliers and management.

Required skills

• Culinary techniques and food preparation
• Menu development and plating
• Food safety compliance and sanitation
• Inventory and stock management
• Temperature control and proper food storage