Master Chef

This culinary role involves preparing a variety of dishes, maintaining high standards of quality and presentation.

• Culinary Excellence: Prepare meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other kitchen equipment.
• Quality Control: Maintain the quality of products served by checking incoming produce against order sheets, receiving records and purchasing specifications.
• Plate Presentation: Ensure proper plate presentation and garnish setup for all dishes, adhering to standard portion sizes, cooking methods and quality standards.
• Outlet Management: Assist in managing outlet operations to maximize profitability and record guest complaints, requests and solutions.
• Food Safety: Maintain fire safety, hygiene and safety standards, keeping all equipment and working areas clean and in good condition.
• Performance Benchmarks: Maintain and exceed performance benchmarks according to Six Senses standards of service and operation.

• Education: High school diploma or equivalent with 2-4 years of kitchen experience in a full-service outlet or similar setting; hospitality diploma/degree preferred.
• Culinary Skills: Knowledge of broiler equipment, meat and fish cookery, proficient knife skills and understanding of farm-to-table concepts.
• Certifications: Alcohol awareness certification and/or food handler permit or health/food safety card as required by local regulations.
• Language: Excellent command of English with ability to live in remote locations and travel on single status.

This role provides an overview of the position, not an exhaustive list of duties and responsibilities.