Chef de Cuisine – Luxury Resort

About the role

Belmond is seeking a passionate Chef de Cuisine for Cap Juluca, a two‑Michelin‑Key resort. This hands‑on leader will blend operational excellence with hospitality to deliver an unparalleled luxury dining experience, focusing on Peruvian and Japanese (Nikkei) cuisine.

Key responsibilities

• Oversee daily kitchen operations, ensuring consistency in food quality, flavor, presentation and portion control while developing seasonal and innovative Nikkei menus.
• Recruit, mentor and develop a high‑performing kitchen brigade, fostering a disciplined culture of continuous improvement.
• Manage food and labour costs, conduct inventories, perform recipe costing, minimise waste and forecast purchasing needs in collaboration with Finance and Purchasing.
• Deliver exceptional dining experiences, handle VIP requests and dietary requirements, and work closely with the Front of House team.
• Maintain strict HACCP, hygiene and food safety standards, ensuring compliance with local regulations and proper FIFO procedures.

Required profile

• Minimum 5 years as Chef de Cuisine or Senior Sous Chef in luxury hotels, resorts or internationally recognised fine‑dining establishments.
• Experience in a Peruvian or Nikkei restaurant is essential; pre‑opening experience is a strong advantage.
• Culinary degree (or equivalent) and valid HACCP/Food Safety certification.
• Fluent English (written and spoken); Spanish proficiency highly preferred.

Required skills

• Advanced knowledge of Japanese culinary techniques, traditional and contemporary Peruvian cuisine, sushi/sashimi preparation, fish fabrication and robata/charcoal cooking.
• Proficiency in Microsoft Office, recipe costing, menu engineering, inventory management and POS/KDS systems.

What we offer

• Competitive compensation.
• Complimentary and preferred‑rate experiences at iconic destinations.
• Training and development programs.
• Employee assistance and wellbeing programs.
• Comprehensive health and life insurance coverage.