Chef de Cuisine

At Cap Juluca, A Belmond Hotel — a two Michelin Key (2025) resort and part of the LVMH family — every meal is an opportunity to create magic. We are seeking a passionate and highly skilled Chef de Cuisine. This isn't just a management role; it's a chance to blend operational excellence with genuine hospitality, fostering a team that delivers an unparalleled luxury dining experience. You will be a hands-on culinary leader with deep expertise in Peruvian and Japanese cuisine, capable of driving innovation while upholding our rigorous luxury hospitality standards. You will take full ownership of food quality, financial performance, menu development, team leadership, and kitchen safety.

• →Culinary Excellence: Oversee daily kitchen operations, ensuring flawless consistency in food quality, flavor, presentation, and portion control. Develop seasonal menus and innovative dishes that honor the authenticity of Nikkei cuisine.
• →Team Leadership: Recruit, mentor, and develop a high-performing kitchen brigade. Foster a positive, disciplined culture focused on continuous improvement and teamwork.
• →Financial & Operational Management: Manage food and labor costs, conduct monthly inventories, perform recipe costing, minimize waste, and forecast purchasing needs in collaboration with Finance and Purchasing.
• →Guest Engagement: Deliver exceptional dining experiences, manage VIP requests and dietary requirements, and partner seamlessly with the Front of House team.
• →Safety & Compliance: Maintain stringent HACCP, hygiene, and food safety standards, ensuring full compliance with local regulations and proper FIFO procedures.

• Experience: Minimum 5 years as a Chef de Cuisine or Senior Sous Chef within luxury hotels, resorts, or internationally recognized fine-dining establishments. Previous experience in a Peruvian or Nikkei restaurant is essential; pre-opening experience is a strong advantage.
• Culinary Mastery: Advanced knowledge of Japanese culinary techniques, traditional/contemporary Peruvian cuisine, sushi/sashimi preparation, fish fabrication, and robata/charcoal cooking.
• Skills & Systems: Proficient in Microsoft Office, recipe costing, menu engineering, inventory management, and POS/KDS systems.
• Languages: Fluent English (written and spoken) is mandatory. Spanish proficiency is highly preferred.
• Qualifications: Culinary degree (or equivalent) and valid HACCP/Food Safety certification.