Chef De Cuisine

About the role

The Chef De Cuisine is accountable for the overall success of daily kitchen operations at our Fiji location. You will lead the culinary team, ensure high‑quality food production, and maintain budgetary and sanitation standards.

Key responsibilities

• Manage kitchen shift operations, estimate daily production needs, and communicate requirements to staff.
• Prepare and cook a wide range of foods, create decorative displays, and develop new menu ideas.
• Supervise and coordinate cooks and kitchen workers, leading by example while maintaining productivity and compliance with food safety regulations.
• Ensure consistent, high‑quality product output, monitor raw and cooked food quality, and maintain equipment.
• Handle guest feedback, resolve complaints, and promote exceptional customer service.

Required profile

• Fiji citizenship.
• High school diploma or GED with 4 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Demonstrated ability to lead, coach, and develop kitchen staff.
• Strong knowledge of food handling, sanitation standards, and relevant regulations.