Chef De Cuisine Garde Manger NUSTAR

Department

CUL Shared

Employee Type

Probationary

Chef De Cuisine

W hat can you tell your friends when they ask what you do?

The Chef de Cuisine is responsible for leading the culinary operations of a designated outlet/section, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role oversees menu development, food preparation, kitchen team leadership, and cost control while maintaining strict compliance with hygiene and safety standards. The Chef de Cuisine drives culinary innovation, upholds the brand standards, and collaborates with other departments to deliver exceptional dining experiences consistent with luxury hospitality expectations.

Responsibilities – How will you do this?

• Lead and manage the daily operations of the assigned kitchen, ensuring efficient workflow and high culinary standards.
• Plan, develop, and update menus that reflect the hotel’s luxury brand, seasonal availability, and guest preferences.
• Supervise, train, and mentor kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.
• Monitor food quality, taste, and portion control to maintain consistency and guest satisfaction.
• Manage food cost, inventory levels, and purchasing to meet budget targets and minimize waste.
• Enforce strict compliance with food safety, sanitation, and hygiene standards in accordance with local regulations and hotel policies.
• Coordinate with purchasing and suppliers to ensure the timely availability of high-quality ingredients.
• Collaborate with the Food & Beverage and Events teams to support banquets, special functions, and promotional activities.
• Conduct regular kitchen inspections and maintain cleanliness, organization, and proper equipment use.
• Monitor staff scheduling, productivity, and performance to ensure adequate coverage during operations.
• Participate in performance evaluations and provide coaching and development for culinary team members.
  
  

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 5–7 years of progressive culinary experience, with at least 2–3 years in a supervisory or Chef de Cuisine / Sous Chef role in a luxury hotel or high-end restaurant.
• Strong knowledge of international and contemporary cuisine, menu development, and food presentation standards.
• Proven experience in kitchen leadership, staff supervision, and team development.
• Solid understanding of food cost control, inventory management, and kitchen budgeting.
• Extensive knowledge of food safety, sanitation, and HACCP standards.
• Excellent organizational, leadership, and communication skills.
• Ability to work in a fast-paced, high-pressure environment while maintaining high quality standards.
• Creative and innovative with a passion for delivering exceptional dining experiences.
• Proficiency in kitchen management systems and basic computer applications is an advantage.