Chef de Cuisine - French Riviera Bistronomic Restaurant

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OVERVIEW

The Chef de Cuisine will lead an elegant French Riviera–inspired bistronomic restaurant, celebrating the sun-drenched flavors, coastal freshness, and effortless sophistication of Mediterranean French and Italian cuisine. The restaurant reimagines classic Riviera dishes with contemporary finesse, delivering a culinary experience rooted in authenticity, vibrancy, and refined elegance.

Leading one of the resort’s most prominent dining destinations, the Chef de Cuisine will oversee a unique overwater restaurant concept that combines coastal Italian and Provençale inspiration with refined service and destination dining appeal.

This role is instrumental in shaping a distinctive culinary identity that reflects the destination’s character, where Provençal charm, Italian freshness, and contemporary luxury blend seamlessly.

Working within the established culinary vision, the Chef de Cuisine will oversee all kitchen operations and team development, balancing creativity, technical excellence, and operational discipline.

Leadership & Culture

Lead and inspire the culinary team within a refined, high-performance environment, fostering a culture of excellence, collaboration, and continuous development.

Guest Experience

Deliver warm, memorable, and polished dining experiences that align with luxury hospitality standards while creating meaningful connections with guests.

Operational Excellence

Oversee daily kitchen operations to ensure every dish reflects the sophistication of the Riviera concept while maintaining rigorous quality, consistency, and presentation standards through a bistronomic approach—high technique, seasonal produce, and approachable luxury.

KEY RESPONSIBILITIES

Culinary Leadership

• Lead a culinary vision inspired by the French and Italian Riviera, showcasing olive oils, citrus, olives, aromatic herbs, and Mediterranean produce through a contemporary bistronomic lens.
• Create menus that celebrate the heritage of the Côte d’Azur and Liguria, blending French precision with Italian warmth and generosity.
• Design, develop, and continuously refine seasonal menus aligned with guest preferences, seasonality, and market trends.
• Drive innovation while preserving the authenticity of Italian and Provençale cooking techniques.
• Ensure consistency, quality, and storytelling in every dish through a refined yet approachable dining experience.
• Collaborate closely with the Director of Culinary Operations throughout concept development, pre-opening activities, and ongoing operations.
• Maintain strong partnerships with Food & Beverage leadership and support cross-functional collaboration across the resort.

Kitchen Operations

• Ensure consistent delivery of high-quality dishes in line with luxury hospitality standards.
• Maintain strict compliance with food safety, hygiene, and sanitation regulations, including HACCP standards.
• Manage all kitchen operations, including mise en place, service execution, and plating standards.
• Optimize food costs, portion control, and waste management without compromising quality.
• Monitor inventory, purchasing, and product quality to support operational efficiency.

Team Development

• Build, train, mentor, and inspire a high-performing culinary team.
• Conduct regular training focused on Mediterranean cuisine, culinary techniques, and presentation standards.
• Foster a culture of learning, accountability, and professional growth.
• Support succession planning and identify high-potential talent within the brigade.
• Assist in recruitment, onboarding, and retention of culinary associates.

Pre-Opening & Concept Development

• Participate in kitchen setup, equipment selection, and workflow planning.
• Develop SOPs, recipes, training materials, and operational guidelines for the restaurant.
• Lead menu tastings, trial runs, and simulation exercises before opening.
• Support the successful launch of the concept and ongoing refinement of standards.

Guest Engagement

• Engage with guests to personalize dining experiences and gather valuable feedback.
• Ensure presentation, flavor, and storytelling enhance the overall guest journey.
• Represent the restaurant during VIP events, tastings, promotional activities, and media engagements.

QUALIFICATIONS & EXPERIENCE

• Minimum 8–10 years of culinary experience, including at least 3–5 years as Chef de Cuisine in luxury hotels or high-end standalone restaurants.
• Strong mastery of European brasserie and bistronomic cuisine, combining technical precision, consistency, and regional influences.
• Extensive knowledge of Mediterranean ingredients, cooking methods, and regional culinary traditions.
• Previous pre-opening experience in luxury or ultra-luxury hospitality environments preferred.
• Culinary degree or equivalent professional training.
• Proven leadership and team management capabilities.
• Strong financial and commercial awareness, including budgeting, forecasting, and cost control.
• Creative mindset with a passion for culinary innovation and continuous improvement.
• Excellent communication, interpersonal, and organizational skills.
• Ability to thrive in a dynamic, fast-paced luxury hospitality environment.