chef de cuisine kos

Kitchen Leadership: Direct and supervise all kitchen operations, ensuring high standards of food quality, presentation, and consistency.

Menu Development: Design, plan, and update menus in collaboration with the culinary team, focusing on creativity, seasonality, and guest preferences.

Team Management: Recruit, train, lead, and motivate the culinary brigade, fostering teamwork and continuous skill development.

Cost & Inventory Control: Manage food cost, portion control, purchasing, and stock rotation to optimize efficiency and minimize waste.

Hygiene & Safety Compliance: Ensure strict adherence to food safety, hygiene, and sanitation standards across all kitchen areas.

Guest Experience: Engage with guests when appropriate to gather feedback and ensure expectations are exceeded.

Collaboration: Work closely with F&B management and other departments to support smooth service and event operations.

Qualifications & Experience

Proven experience as a Chef de Cuisine in fine dining or luxury hospitality.

Strong leadership, organizational, and communication skills.

Expertise in international cuisines, modern techniques, and menu innovation.

Solid knowledge of kitchen financials, including cost control and budgeting

Culinary degree or equivalent professional training.

Passion for excellence, creativity, and delivering exceptional guest experiences.

What we offer

Team

Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow

Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care

Competitive remuneration package.

Accommodation & daily transportation.

Full board meals.

Departmental training.