Job Details

Auberge Resorts - - Responsibilities: Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences; Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management; Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences; Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations; Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality