Chef

JOB DESCRIPTION – CHEF

General Mission

To guarantee gastronomic excellence, absolute compliance with sanitary and luxury standards, economic performance, and the brand image of the establishment, in full alignment with the Palace positioning and the values of the House.

1. CULINARY GOVERNANCE & COMPLIANCE

· Strict application and continuous monitoring of food hygiene and safety standards

· Implementation, monitoring, internal auditing, and updating of HACCP procedures

· Supervision of all kitchen equipment, including preventive and corrective maintenance

2. PURCHASING, SUPPLIERS & PRODUCT EXCELLENCE

· Selection, approval, and management of premium suppliers

· Negotiation based on quality, consistency, and sustainability

· Accurate monitoring of orders and stock levels

· Full product traceability

· Cost optimization with no compromise on perceived quality

3. LEADERSHIP & BRIGADE MANAGEMENT

· Direction, supervision, and structuring of Kitchen & Stewarding teams

· Recruitment, onboarding, training, and skill development of team members

· Organization of work schedules in compliance with labor law

· Transmission of methods, culinary expertise, and luxury service standards

· Development of a culture of excellence, discipline, and respect

· Expectation: absolute exemplarity, calm authority, zero tolerance for brutality or vulgarity

4. FINANCIAL CONTROL & PERFORMANCE MANAGEMENT

· Rigorous monitoring of key ratios (food cost, payroll)

· Analysis of financial results by outlet

· Active contribution to the overall profitability of the establishment

5. OPERATIONAL EXCELLENCE & PRODUCTION

· Overall supervision of all culinary production

· Control of all stages: preparation, cooking, plating, service dispatch

· Guarantee of consistency, service after service

· Close coordination with Front of House teams to ensure a smooth and elegant guest experience

6. CREATION, IDENTITY & SIGNATURE

· Creation and evolution of menus in line with the identity of the House

· Development of signature and seasonal dishes

· Organization of testing phases, tastings, and adjustments

·      Measured, elegant innovation clearly understood by an international clientele

7. GUEST RELATIONS & BRAND IMAGE

·      Consideration of guest feedback and implementation of adjustments when required

· Controlled interaction with VIP guests when appropriate

· Direct contribution to the gastronomic reputation of the establishment

·      Visible and consistent embodiment of the House’s values

8. TECHNICAL SKILLS – REQUIREMENTS

·      High-level culinary technical mastery

·      HACCP expertise and procedural knowledge

·      Structured and human-centered management skills

·      Ability to implement and enforce procedures

·      Proficiency with office software tools

·      Strong international gastronomic and hospitality culture

9. BEHAVIORAL SKILLS – NON-NEGOTIABLE

·      Calm, credible, and consistent leadership

·      Extreme rigor and attention to detail

·      Discretion and behavioral elegance

·      Strong analytical, anticipatory, and decision-making abilities

·      Ability to withstand pressure without human degradation

·      Acute sense of luxury, protocol, and representation