Chef De Cuisine

Chef De Cuisine

The Sandpiper is a fifty-room luxury beach resort and member of The Small Luxury Hotels of The World. It is family owned and managed and has earned a renowned reputation for warm hospitality and impeccable service. This hotel continues a tradition where guest comfort is a dedication shared by every member of its committed and long serving Team.

The hotel is seeking to recruit a:

Chef De Cuisine

The hotel is seeking a dynamic candidate who embodies culinary creativity and excellence. This role invites you to showcase your craft and passion for the culinary arts while maintaining the highest standards of quality and service. You will play a crucial role in upholding the hotel's reputation for exquisite dining experiences, ensuring every dish reflects our commitment to innovation and guest satisfaction.

Roles and Responsibilities

• Create, design, and execute innovative menus that exemplify the luxury standards of the hotel.
• Utilize seasonal ingredients and incorporate current culinary trends while ensuring each dish maintains authenticity and consistency in flavor, presentation, and concept.
• Exhibit strong culinary skills across a range of cooking techniques and cuisines. This includes mastery of classic and modern culinary methods, and the ability to execute complex dishes under pressure.
• Possess a comprehensive knowledge of various global cuisines and culinary infusions. Stay current with culinary innovations and techniques, adapting and incorporating these into the menu to create distinctive dining experiences that celebrate diversity.
• Maintain a food-centric approach with an in-depth understanding of food chemistry. Utilize this knowledge to develop unique flavor profiles and enhance dish compositions, ensuring that each creation not only looks appealing but also offers a memorable taste experience.
• Uphold the highest standards of food quality and presentation. Conduct regular tastings, inspections, and evaluations of dishes, providing constructive feedback to team members. Implement quality assurance practices to guarantee consistency and excellence in all culinary offerings.
• Work closely with the kitchen team to ensure a seamless dining experience for guests. Foster a positive and collaborative kitchen environment, encouraging creativity and skill development among team members. Actively respond to guest feedback and adapt culinary offerings to enhance satisfaction and foster guest loyalty.
• Promote sustainable culinary practices within the kitchen, such as sourcing local and organic ingredients. Seek opportunities to enhance kitchen efficiency, reduce waste, and implement eco-friendly practices that support the hotel’s environmental initiatives.