Job Description

Job Summary Key Responsibilities:

• Menu Creation: Develop and implement innovative, seasonal menus that showcase local ingredients and cater to diverse guest preferences.
• Kitchen Management: Oversee daily kitchen operations, including food preparation, presentation, and maintaining high standards of hygiene and safety.
• Team Leadership: Lead, train, and inspire the kitchen staff, fostering a collaborative and efficient work environment.
• Quality Control: Ensure consistent food quality, taste, and presentation in line with the reserves luxury standards.
• Inventory Oversight: Manage inventory, order supplies, and control food costs to stay within budget.
• Guest Interaction: Engage with guests as needed to gather feedback and accommodate special dietary requests.
• Compliance: Adhere to all health and safety regulations, ensuring a clean and organized kitchen.

Requirements:

• Experience: Minimum of 5-7 years in a senior culinary role, preferably within luxury or high-end hospitality environments.
• Qualifications: Culinary diploma or degree in Hospitality Management or a related field.
• Skills: Exceptional culinary skills with a strong creative flair, excellent leadership and organizational abilities.
• Knowledge: In-depth knowledge of food safety standards, high-quality food preparation, and kitchen management.
• Personal Attributes: Professional demeanor, attention to detail, and a passion for delivering outstanding guest experiences.
• Flexibility: Ability to work flexible hours, including evenings, weekends, and holidays, as required.

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