Chef De Cuisine

Role Description The Chef De Cuisine at Mercure Hotels in Putrajaya is a full-time, on-site role responsible for overseeing all kitchen operations and ensuring high-quality food preparation and presentation. This role involves planning and executing menus, supervising and mentoring kitchen team members, managing food production during service, and maintaining consistent culinary standards across all outlets. The Chef De Cuisine monitors inventory, controls food costs, and ensures proper storage and handling of ingredients in line with hygiene and safety regulations. The role also includes collaborating with hotel management on seasonal offerings and special events, implementing standard recipes and procedures, and addressing guest feedback to enhance the dining experience.

Qualifications

• Strong culinary expertise with proven experience in supervising a kitchen team and managing daily operations.
• Ability to plan and develop menus, including seasonal and event-specific offerings, aligned with brand standards.
• Knowledge of food safety, hygiene regulations, and best practices in kitchen cleanliness and organization.
• Skill in inventory management, cost control, and efficient use of resources to maintain quality and profitability.
• Effective leadership, communication, and interpersonal skills to train, motivate, and support team members.
• Capacity to work in a fast-paced environment, handle multiple priorities, and maintain composure during peak service times.
• Relevant culinary education or certification; prior experience as Sous Chef or Chef De Cuisine in a hotel or restaurant setting is highly beneficial.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations in Putrajaya.