Chef de Cuisine

As Chef de Cuisine, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel.

Duties And Responsibilities

As Chef de Cuisine, I will be responsible for the efficient day-to-day operation of my assigned kitchen, ensuring the delivery of exceptional food products and services in accordance with Six Senses brand operating standards, culinary direction, guest expectations and budgetary guidelines.

I will work closely with the Executive Chef to implement culinary concepts, maintain consistency across kitchen operations and ensure that all food offerings reflect the hotel’s identity and the Six Senses philosophy.

The duties and responsibilities will include:

• Oversee the daily operations of the assigned kitchen, ensuring the preparation, cooking, presentation and delivery of food consistently meet Six Senses quality standards, approved recipes, menu specifications and guest expectations. Maintain high standards of food quality, taste, presentation and consistency.
• Develop and contribute to new recipes, menus and culinary concepts in collaboration with the Executive Chef, ensuring they reflect seasonality, local ingredients and the Eat With Six Senses philosophy. Maintain accurate recipes, portion specifications and food costing for all menu items.
• Continually focus on the rejuvenation of the culinary experience, exploring new techniques, ingredients and presentations to ensure menus remain innovative, relevant and aligned with Six Senses wellness, nutrition and sustainability principles.
• Coordinate food preparation, kitchen organization and daily operations, ensuring effective communication between kitchen sections and other hotel departments, appropriate staffing levels and smooth service delivery.
• Work with approved suppliers and local producers to promote the use of seasonal, locally sourced and responsibly produced ingredients. Ensure purchasing practices follow established quality, nutrition and sustainability standards while maintaining appropriate stock levels.
• Monitor food quality, portion control, inventory levels and kitchen expenses, implementing effective cost-control measures and minimizing food waste. Ensure the correct segregation of organic and other waste, supporting composting initiatives and responsible waste management practices.
• Ensure that all food preparation, storage, handling and kitchen operations comply with applicable food safety, hygiene and health regulations, including HACCP requirements and relevant Italian legislation. Maintain accurate temperature records, cleaning schedules, food safety documentation and operational records.
• Work in close partnership with Food & Beverage, Restaurant and other hotel departments to ensure guest preferences, dietary requirements, allergies and special requests are properly communicated and accommodated, delivering a seamless and memorable dining experience.
• Promote a cost-conscious and quality-focused philosophy through continuous training, education and coaching, ensuring that all Hosts understand the importance of product knowledge, portion control, responsible resource management and operational efficiency.
• Ensure that all kitchen equipment, facilities and working areas are properly maintained, clean and safe, coordinating preventive maintenance and repair requirements with the Engineering department.
• Lead, motivate and develop the kitchen team, ensuring that departmental standards, operating procedures and best practices are consistently implemented and that all Hosts receive appropriate training and development opportunities.
• Ensure that all kitchen operations are carried out in accordance with applicable legal, statutory and financial requirements, including documentation, reporting systems, contractual obligations, security and safety protocols, product and service standards, Host management practices and established budgetary controls.
• Perform any additional duties as required by the Executive Chef or Director of Food & Beverage.

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