Chef de Cuisine

Job Description

Secret Bay is seeking an experienced and creative Chef de Cuisine to lead its culinary operations and deliver exceptional fine dining experiences. The successful candidate will oversee kitchen operations, menu development, food quality, and team leadership while maintaining the resort's high standards of excellence, innovation, and guest satisfaction.

Responsibility

• Lead daily kitchen operations and supervise culinary staff.
• Design and develop seasonal menus and specialty dishes.
• Ensure consistent food quality, presentation, and portion control.
• Maintain food safety, sanitation, and hygiene standards.
• Manage kitchen inventory, purchasing, and cost control.
• Train, mentor, and evaluate kitchen team members.
• Coordinate food preparation for restaurant and special events.
• Monitor kitchen efficiency and improve operational performance.
• Collaborate with management on menu planning and guest experiences.
• Ensure compliance with company policies and culinary standards.

Experience and Qualifications

• Degree or certification in Culinary Arts or related field.
• Minimum of five years' experience in a senior culinary leadership role.
• Proven experience in fine dining or luxury hospitality.
• Strong leadership and team management skills.
• Excellent knowledge of international and contemporary cuisine.
• Sound understanding of food safety and sanitation standards.
• Strong organizational and time-management skills.
• Ability to perform effectively in a fast-paced environment.
• Possession of a valid Food Handler’s Permit!

Benefits and Others

Submit your cover letter and resume including the names of two (2) past employment references to: careers@gems.dm. Specify in the subject line "Application for: Chef de Cuisine"

Our Expectations regarding Confidentiality:

You are expected to hold all information acquired as a result of your position at the hotel in strict confidence, and a breach of this condition may result in irreparable damage to the hotel. This confidentiality requirement applies during and after employment with the hotel. This applies to any and all information regarding the hotel, its guests, its employees and officers, its partners and other stakeholders, compensation, financial, business, marketing, strategies, budgets, plans, product, service, concept, designs, menus, recipes, brand, architecture and any such information.