Position Summary:

The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.

Reporting Structure:

Reports to: Executive Chef and Executive Sous Chef

Direct Reports: Sous Chefs, Chef de Parties, and Cooks

Key Responsibilities:

Culinary Excellence & Operations

• Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.
• Assist the Executive Chef with menu planning and conduct daily team briefings.
• Coordinate special guest orders, strict dietary requirements, and food allergy accommodation...