Chef De Cuisine

Responsibilities

• Lead daily culinary operations and manage the kitchen brigade
• Ensure exceptional food quality, consistency, and presentation
• Develop seasonal menus using fresh, local, and sustainable ingredients
• Manage food costs, inventory, ordering, and stock rotation
• Maintain strict compliance with HACCP, food safety, and hygiene standards
• Oversee food preparation, production schedules, and kitchen workflow
• Collaborate with the Food & Beverage team to accommodate guest dietary requirements

Requirements

• 3–5 years of experience as Chef de Cuisine, Sous Chef, or similar leadership role in luxury hospitality
• Culinary degree or professional certification preferred
• Strong knowledge of international cuisine and menu development
• Expertise in food costing and kitchen operations management
• Proficient understanding of HACCP and food safety regulations
• Fluent in English (written and spoken)
• Experience with inventory management and Microsoft Office

About the Company

Our Habitas is a global home for a community seeking connection and inspiration through music, wellness, art, and food. They craft luxury experiential-first travel experiences that bridge the gap between old-world luxury and meaningful connection.