TSR

DIRECTOR OF CULINARY (H/F) The St. Regis Le Morne Resort

CDILe Morne , 23, Maurice
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A Glamorous Haven on the Iconic Beach of Le Morne

Set against the dramatic backdrop of the storied, UNESCO-listed Le Morne mountain, on one of the Indian Ocean’s most iconic beaches, The St. Regis Le Morne is an invitation to Live Exquisite, and experience the true refinement of island living. With its striking colonial-inspired architecture and seaside manor vibes, it is a place where time stops, allowing your senses to transcend. The sense of place envelops you like a delicious, heady scent. The all-suite, all-butler glamorous hideaway, so appreciated with its legion of Luminaries, is the best address to toast and celebrate the quintessential, the rare and the impeccable.

Description du poste

Director of Culinary / Executive Chef

Key Responsibilities:

• Define and executethe resort’sculinary strategytowardsa luxury culinary guestexperience.

• Lead, inspire and developa high- performingculinary team through a culture of excellence, creativity and accountability.

• Oversee the daily kitchen operationsand conduct regular kitcheninspections.

• Enforce and monitor kitchen equipment maintenance schedules.

• Elevate menus, concepts and culinary experiencesin line with internationalluxury hospitality trends and evolving guestexpectations.

• Ensure uncompromising standards of food quality, presentation,consistency,hygieneand safety.

• Work closely with Food & Beverage leadership to maximizeguestsatisfaction,revenueand profitability.

• Drive food cost, labour productivity, purchasing and inventorymanagementwith strongcommercialdiscipline.

• Lead culinary activations,signatureexperiencesand special eventsthatstrengthentheresort’spositioning.

• Collaboratewith Sales& Marketingand otherdepartments to create compelling gastronomic storytelling & experiences. Requirements:

Profil recherché

• Minimum 3– 5 years of senior culinary leadership experiencewithin a luxury hospitalityenvironment. • Degree in Hospitality Management or any related field. • Fluency in English is mandatory; proficiency in French and additionallanguageswouldbe an advantage. • Proven experience managing high- volume, multioutletculinary operationsin luxury hospitality or fine dining. • Strong understandingof luxury guestexpectationsand internationalculinary trends. • Strong financial acumen,including budgetingand cost control. • Excellentleadership,interpersonalandcommunication skills. • Strong knowledgeof food safety standards,including HACCP . • Creativeand innovativemindset.

Rémunération

Selon profil / À négocier

Conditions de travail

Temps pleinSur site

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Informations personnelles

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Publié le: 5 septembre 2026