Key Responsibilities:
○ Oversee daily kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety regulations.
○ Design and curate a creative and diverse à la carte menu that reflects the resort’s beachside ambiance and attracts guests from around the world.
○ Incorporate local, seasonal ingredients to enhance flavor profiles and promote sustainability.
○ Continuously experiment with new recipes and culinary techniques to ensure a unique dining experience and enhance guest satisfaction.
○ Lead, inspire, and mentor the kitchen team to maintain high standards of food preparation and presentation.
○ Foster a positive, team-oriented work environment that encourages staff development and retention.
○ Conduct regular inhouse-training sessions to enhance the teams culinary skills and knowledge.
○ Manage inventory, order supplies, and control costs while minimizing waste.
○ Ensure the kitchen operates within budgetary constraints while maintaining high-quality standards.
○ Maintain consistent quality and presentation of all dishes served in the restaurant.
○ Implement and enforce kitchen policies, procedures, and quality standards.
○ Work closely with the General Manager and the front-of-house team to ensure a seamless dining experience while sourcing the best ingredients.
○ Stay updated on industry trends and culinary advancements to keep the restaurant competitive and fresh.
Qualifications:
● Culinary degree or diploma from a recognized culinary college in culinary techniques, kitchen management, and food safety.
● At least 5 years work experience as a head chef or Sous Chef in a high-volume/quality kitchen for an à la carte restaurant, preferably in a luxury boutique resort setting.
● Strong leadership skills with the ability to inspire and motivate a diverse kitchen team.
● Creative thinker with a passion for culinary innovation and a commitment to excellence.
● Excellent knowledge of culinary techniques, menu development, and kitchen management.
● Familiarity with food safety regulations and kitchen health and safety protocols.
● Exceptional communication and interpersonal skills.