ADD Chef De Cuisine

Key Responsibilities

People

• Lead, train, and inspire the kitchen team to deliver memorable dining experiences in line with the hotel’s concept and brand promise.

• Support pre-opening recruitment, onboarding, and training plans for all culinary colleagues.

• Conduct daily briefings and coordinate effectively with the F&B Outlet Manager and Engineering team to ensure smooth operations.

• Maintain high standards of grooming, hygiene, and discipline within the kitchen team.

• Coach, mentor, and develop team members through ongoing training and performance feedback.

• Encourage creativity, innovation, and collaboration within the culinary team to continuously enhance the guest experience.

• Ensure compliance with all hotel and IHG policies, including safety, hygiene, and security procedures.

Guest Experience

• Design, develop, and execute menus reflecting the hotel’s unique concept — locally inspired, globally refined.

• Supervise daily kitchen operations, ensuring food quality, taste, presentation, and consistency meet brand and guest expectations.

• Maintain positive interaction with guests and internal stakeholders to ensure satisfaction and handle feedback promptly.

• Oversee food receiving, storage, and preparation in compliance with HACCP .

• Ensure the kitchen and all food preparation areas are impeccably clean, organized, and well-maintained.

Financial & Operational Excellence

• Contribute to achieving financial targets by managing food cost, payroll, and productivity efficiently.

• Implement portion control, waste reduction, and inventory management practices.

• Optimize kitchen operations through effective scheduling, workflow design, and energy-efficient equipment use.

• Support the F&B Outlet Manager in menu pricing, cost analysis, and supplier evaluation.

Responsible Business

• Maintain top standards of food safety and sanitation across all areas of operation.

• Supervise stewarding operations, ensuring cleaning schedules and hygiene levels meet international standards.

• Monitor market trends and local competitors to keep offerings fresh and competitive.

• Full Social Insurance contribution from the first month of employment
  
• Opportunity to work in a professional pre-opening environment
  
• Access to professional training programs aligned with 5-star standards under the Shilla Monogram system
  

• Responsible, self-starter, capable of handling multi-faceted tasks and of working under high pressure.

• Excellent communication skills, a proactive problem solver. Attention to detail.

• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of employees.

• High energy, positive attitude, willingness to learn and grow

• Well- presented and well groomed

Knowledge and Experience

• Education/Certification - Culinary education or a combination of education and experience

• 1-3 years in industry experience in a similar role

• Experience in similar size/style of hotel 4*, 5* resort/business

• Good command of written and spoken English