Chef de Cuisine (Steakhouse)

Our client is a luxury 5-star international hotel in Port Moresby, Papua New Guinea. They are seeking a passionate and experienced Chef de Cuisine to lead the culinary operations for their premier fine-dining restaurant and the adjoining Executive Lounge. Working closely with the Executive Chef, the Chef de Cuisine will drive a steakhouse/premium meat concept, maintain exceptional quality and presentation, and inspire a high-performing team to deliver world-class dining experiences in a remote island setting.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Senior Sous Chef role.
• Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.
• Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.
• Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.
• Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
• Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.
• Excellent organizational, communication, and interpersonal skills. Strong attention to detail with a commitment to quality, consistency, and presentation.
• Ability to manage high-volume operations while maintaining exceptional culinary standards.
• Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.
• Proficiency in English; additional languages are an advantage.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Previous experience working in the cruise line or remote destinations is a plus!

Responsibilities:

• Lead and manage daily culinary operations for a fine-dining restaurant and the Executive Lounge.
• Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients.
• Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.
• Conduct regular quality checks and ensure corrective actions are taken when required.
• Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.
• Manage kitchen staffing, scheduling, task allocation, and daily briefings.
• Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.
• Support banquet, VIP, promotional, and special dining requirements when required. 
• Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
• Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action. 
• Drive a steakhouse-focused and premium meat concept with high culinary standards and artistic plating presentation.
• Collaborate closely with the Executive Chef on menu creation, seasonal concepts, and recipe standardisation.
• Oversee food cost, portion control, inventory management, and supplier coordination to achieve profitability targets.
• Supervise, train, and mentor junior chefs to maintain continuous professional development and fine-dining excellence.