ST REGIS BUDAPEST  
 
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 55 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis Hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by the signature St. Regis Butler Service.   

 

POSITION SUMMARY

The Chef de Cuisine is accountable for the overall quality, consistency, and leadership of the restaurant kitchen. This role serves as the culinary leader and brand guardian for the outlet, balancing hands-on culinary excellence with strong operational, financial, and people leadership. The Chef de Cuisine leads the kitchen team to deliver an exceptional guest experience while ensuring brand standards, food safety, and budgetary objectives are consistently achieved. The role is responsible for menu execution, team development, cost control, and continuous improvement.

CANDIDATE PROFILE

Education & Experience

• High school diploma or GED with a minimum of 4 years’ experience in culinary, food & beverage, or a related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel & Restaurant Management, or related major with a minimum of 2 years’ experience in culinary, food & beverage, or a related professional area.

CORE RESPONSIBILITIES

Culinary Excellence & Brand Standards

• Acts as the culinary leader and guardian of the restaurant’s concept, identity, and brand standards.
• Develops, designs, and executes menus and menu applications that reflect creativity, seasonality, and guest expectations.
• Ensures consistent food quality, presentation, taste, and portion control across all services.
• Plans, forecasts, and manages daily and seasonal production requirements.
• Oversees food preparation, handling, storage, labeling, and rotation in full compliance with food safety standards.
• Personally leads by example during service while ensuring consistent execution through delegation, coaching, and systems.
• Reviews and approves food presentation, decorative displays, and plating standards.
• Ensures full compliance with all applicable health, safety, sanitation, and regulatory requirements.

Kitchen Operations & Financial Performance

• Manages day-to-day kitchen operations to ensure efficiency, organization, and high performance.
• Owns and controls food cost, labor cost, waste management, and other controllable expenses for the restaurant.
• Works collaboratively with purchasing to ensure product quality, availability, and cost effectiveness.
• Analyzes operational data and financial results to identify opportunities for improvement and corrective action.
• Supports the achievement of overall property financial objectives through effective kitchen management.

Leadership & Team Development

• Leads, supervises, and coordinates the activities of all kitchen team members.
• Builds a positive, high-performance kitchen culture based on trust, respect, accountability, and teamwork.
• Ensures staffing levels, scheduling, and cross-training support successful daily operations.
• Clearly communicates expectations, standards, and performance goals to the team.
• Serves as a role model by demonstrating professionalism, integrity, and strong work ethic.
• Identifies training needs and provides ongoing coaching, mentoring, and development opportunities.
• Develops internal talent and supports succession planning for future leadership roles.

Guest Experience & Service Excellence

• Ensures food quality and service delivery consistently exceed guest expectations.
• Actively engages with guests to gather feedback and build strong relationships.
• Responds to and resolves guest feedback and complaints professionally and effectively.
• Collaborates with service teams to enhance the overall dining experience.
• Reinforces a guest-focused mindset during all team meetings and daily operations.

Human Resources & Compliance

• Participates in the recruitment, interviewing, and hiring of kitchen team members.
• Conducts performance evaluations and provides timely, constructive feedback.
• Manages employee relations matters, including coaching and progressive discipline, in line with company policy.
• Ensures all team members are trained on menu knowledge, preparation techniques, and food safety standards.
• Investigates, reports, and follows up on employee accidents and safety incidents.

Communication & Collaboration

• Communicates effectively with supervisors, peers, and team members verbally and in writing.
• Participates in departmental and cross-functional meetings as required.
• Works collaboratively with other departments to support overall hotel operations and guest satisfaction.

MANAGEMENT COMPETENCIES

Leadership & Influence

• Demonstrates adaptability, clear communication, and confident professional presence.
• Leads change effectively and inspires commitment from the team.

Operational Excellence

• Plans, prioritizes, and organizes kitchen operations to achieve consistent results.
• Drives performance through high standards, accountability, and follow-through.

Financial & Business Acumen

• Understands financial drivers and applies business knowledge to daily decision-making.
• Actively manages costs while maintaining quality and brand standards.

Talent Development & Culture

• Builds strong, collaborative teams and develops individual capability.
• Supports diversity, inclusion, and a global mindset within the kitchen.

Technical & Culinary Expertise

• Demonstrates advanced knowledge of cooking techniques, food production, presentation, sanitation, purchasing, and kitchen equipment.
• Ensures best practices in food handling, storage, rotation, and kitchen maintenance.

SUCCESS IN THIS ROLE IS DEMONSTRATED BY

• Consistent delivery of high-quality food aligned with brand and restaurant standards.
• Strong guest satisfaction and positive dining feedback.
• Effective control of food cost, labor cost, and waste within budgeted targets.
• High team engagement, strong retention, and development of future leaders.
• A well-organized, safe, and compliant kitchen operation.

 

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