Chef De Cuisine Saffron

Atlantis

Key Responsibilities

• Oversee all kitchen operations for Saffron, ensuring smooth workflow, quality control, and service excellence.
• Lead, train, and mentor the culinary team to achieve consistently high performance.
• Maintain proper hygiene, sanitation, and food safety standards throughout the kitchen.
• Manage food cost, inventory, and purchasing in alignment with the resort s financial goals.
• Collaborate with the Executive Chef and management to design, test, and implement new menus.
• Ensure kitchen equipment and tools are well-maintained and in optimal working condition.
• Coordinate with other departments to support special events, banquets, and promotions.
• Monitor guest feedback and adapt operations to enhance culinary offerings and service delivery.
• Drive team motivation, maintain morale, and cultivate a positive kitchen culture that aligns with Atlantis standards.

Skills Set

• Culinary Leadership and Team Management
• Menu Creation and Product Innovation
• Food Cost Control and Inventory Management
• HACCP and Food Safety Standards
• Kitchen Operations and Equipment Maintenance
• Guest Feedback Analysis and Service Improvement
• Multi-Cuisine Knowledge and Buffet Execution