Chef de Cuisine – French Cuisine

About the role

We are seeking a top‑grade chef to join us as Chef de Cuisine. You will work closely with the Kitchen Team to build a kitchen you can be proud of, leading and developing your team with empathy while bringing bold culinary concepts to life.

Key responsibilities

• Ensure culinary activities align with the corporate strategy and club actions.
• Develop creative menus and recipes, analyse costs, set pricing and review overhead.
• Select and source fresh, seasonal ingredients in partnership with local and international suppliers.
• Estimate food consumption and manage purchase/requisition of ingredients and supplies within budget.
• Maintain the highest standards of food preparation, cooking, garnishing and portion control.
• Introduce and test new market‑oriented products.
• Train the culinary team on recipes, cooking techniques, operating procedures and member service.
• Collaborate with stakeholders across Carlyle & Co. to enhance the members’ culinary experience.
• Interact with members to gather feedback and build positive relationships.
• Represent the culinary team in the absence of the Executive Chef or Executive Sous Chef.

Required profile

• First‑rate knowledge of kitchen management and menu planning, with strong operational expertise in French and Western cuisines.
• Proven track record in kitchen operations management in a similar senior capacity.
• Basic computer skills, especially MS Office and a Recipe Maintenance System.
• Strong sense of creativity, flexibility and innovation.
• Outstanding communication and interpersonal skills.
• Good leadership abilities, effective communication and experience delivering skills training.
• Team‑player mindset capable of motivating and guiding others to reach their full potential.

Required skills

• MS Office
• Recipe Maintenance System