Chef De Cuisine

Scope of Work

: As Chef De Cuisine, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

In this role, I will support the Executive Chef in the smooth running of the Kitchen department.

My duties include but is not limited to:
•By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience. Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense.
•Purchasing practices will meet the requirements of the Six Senses nutrition and sustainability platforms, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
•Guidance is provided to relevant kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to resort management for improvements within the food operation.
•An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. In the event of guest complaints, I will effectively carry out service recovery to the satisfaction of guests.
•My constant interaction with and provision of support to and communication with other departments is intrinsic to the smooth functioning of the operation. I will perform any additional duties given to me by the Executive Chef and/or General Manager. Qualification : To execute the position of Chef De Cuisine, I have the required qualifications, technical skills and more than five years experience in a similar role in luxury hotels with proven results.

I possess a minimum of a Diploma in Culinary Arts or similar.

I am a personally involved, visible and proactive leader with excellent organizational skills.

I possess a well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit.

I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.

With demonstrated financial understanding and interpretation of reports plus cost and inventory control.

I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation.

Technical skills include advanced MS Office platform, plus I have an excellent command of written and spoken English with some knowledge of the local language and customs.

I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, operating standards, facilities and services.

The above is intended to provide an overview of the role and responsibilities for a Chef De Cuisine r at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position. Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment. Accommodation Provided : Yes Benefit : Monthly Service Charge.
Meals, uniform, transportation.