Chef de Cuisine – French Fine Dining

About the role

Our client, a 4‑star hotel within a leading hotel group in Papua New Guinea, is looking for an experienced Chef de Cuisine to lead the culinary operations of its flagship French restaurant and adjoining Executive VIP Lounge. Working closely with the Executive Chef, you will shape a refined French fine‑dining concept and ensure world‑class gastronomic experiences in an exclusive setting.

Key responsibilities

• Lead daily culinary operations for the French restaurant and Executive Lounge, delivering haute cuisine menus with flawless execution and artistic presentation.
• Collaborate with the Executive Chef on seasonal menu development, tasting menus, wine‑pairing concepts and recipe standardisation.
• Manage food cost, portion control, inventory, and premium ingredient sourcing to meet financial targets.
• Supervise, train and mentor a high‑performing brigade, fostering expertise in French culinary fundamentals.
• Ensure strict adherence to HACCP, food safety, hygiene and kitchen cleanliness at all times.

Required profile

• Degree or Diploma in Culinary Arts or related discipline from a recognised institution.
• Proven experience as Chef de Cuisine or Senior Sous Chef in a Michelin‑starred, luxury resort or premier French fine‑dining restaurant.
• Deep mastery of classical and modern French techniques, including sauces, charcuterie, precise butchery, sous‑vide and pastry integration.
• Strong leadership, communication and brigade‑management capabilities in high‑pressure environments.
• Experience in cruise line or remote destinations is a plus.

Required skills

• Classical French sauces (grandes et petites sauces)
• Charcuterie and precise butchery
• Sous‑vide cooking
• Pastry integration
• Kitchen administration, cost management, inventory systems and yield analysis