Chef de Cuisine

Our client, a 4* hotel within a leading hotel group in Papua New Guinea, is seeking an experienced Chef de Cuisine to lead the culinary operations for their premier French cuisine outlet and the adjoining Executive Lounge.

Working closely with the Executive Chef, the Chef de Cuisine will drive a refined French fine-dining concept, maintain exceptional culinary precision and artistry, and inspire a high-performing brigade to deliver world-class gastronomic experiences in an exclusive setting.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership) Requirements

• Degree or Diploma in Culinary Arts or a related discipline from a recognized institution.
• Proven experience as a Chef de Cuisine or Senior Sous Chef within a Michelin-starred, luxury resort, or premier French fine-dining restaurant.
• Deep mastery of classical and modern French culinary techniques, including classical sauces (grandes et petites sauces), charcuterie, precise butchery, sous-vide, and pastry integration.
• Experience managing fine-dining operations alongside multi-outlet or VIP lounge culinary services.
• Strong proficiency in kitchen administration, cost management, inventory systems, and yield analysis.
• Exceptional leadership, communication, and brigade management capabilities in high-pressure, detail-driven environments.
• Previous experience working in the cruise line or remote destinations is a plus!

Key Responsibilities

• Lead and manage daily culinary operations for the flagship French restaurant and the Executive VIP Lounge.
• Execute a haute cuisine French menu featuring classic, regional, and modern techniques with flawless execution and artistic visual appeal.
• Collaborate closely with the Executive Chef on seasonal menu creation, tasting menus, wine-pairing concepts, and precise recipe standardization.
• Oversee food cost, portion control, inventory management, and premium ingredient sourcing to meet financial and operational targets.
• Supervise, train, and mentor a high-performing brigade, fostering expertise in French culinary fundamentals and fine-dining excellence.
• Ensure strict adherence to food safety, hygiene, HACCP protocols, and uncompromising kitchen cleanliness at all times.