Chef de Cuisine

• The Chef de Cuisine CDC is responsible for leading and overseeing all culinary operations for the Main Kitchen, this includes but is not limited to Rooi Restaurant, Vista Kitchen, and In-Room Dining, Banqueting operations and assisting in Isola when needed, ensuring exceptional food quality, consistency, and presentation in line with a 5-star ultra-luxury guest experience.
• The role combines hands-on culinary expertise, leadership, innovation, and operational management to deliver world-class dining experiences while achieving financial and service excellence.

Key Responsibilities

• Lead and manage all kitchen operations, ensuring the highest standards of food quality, hygiene, and presentation.
• Develop, design, and execute innovative menus that reflect luxury hospitality standards.
• Train, mentor, and develop culinary teams to enhance performance, skills, and guest satisfaction.
• Maintain strict compliance with food safety, sanitation, health, and company policies.
• Manage staffing, scheduling, productivity, and kitchen budgets to achieve operational goals.
• Drive exceptional guest experiences by actively engaging with guests, handling feedback, and resolving concerns.
• Oversee food purchasing, inventory control, production planning, and cost management.
• Foster a culture of teamwork, professionalism, accountability, and continuous improvement.
• Lead by example, ensuring brand standards and luxury service expectations are consistently exceeded.

Ideal Candidate Profile

• Culinary qualification from a recognized hospitality or culinary institution.
• Minimum 5 years' experience in a similar leadership role within a 5-star luxury or ultra-luxury hospitality environment.
• Strong leadership, coaching, and people-development abilities.
• Exceptional organizational, planning, and problem-solving skills.
• Results-driven with solid financial and operational acumen.
• Passionate about culinary excellence, innovation, and delivering unforgettable guest experiences.