Chef de Cuisine

Serves as the Chef de Cuisine, overseeing daily kitchen operations and leading culinary teams across multiple food and beverage outlets. Partners with the Executive Chef and Banquet Chef to develop menus, standard operating procedures, and training programs while ensuring exceptional food quality and service standards. Supervises staff recruitment, training, scheduling, and performance, maintains compliance with health and safety regulations, manages inventory, purchasing, budgeting, and cost controls, and ensures operational efficiency through effective planning, organization, and quality assurance. Assumes leadership of the kitchen in the Executive Chef's absence and supports the successful execution of banquets, special events, and overall resort dining operations.