As Chef de Cuisine you will be completely responsible for directing training, supervising, planning, and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable leading and managing the kitchen team and will provide ongoing support and training. It will be your responsibility to ensure the highest quality of food & beverage for our guests through meticulous consistency, taste, and presentation of all dishes. Additionally, you will monitor the food inventory monthly, maintain proper control of orders and purchases, and ensure all deliveries are received and handled efficiently in line with hotel standards. You will review food cost analysis daily to stay within budget while securing profit margins and maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.