Chef de Cuisine (Italian Cuisine) - Amanpuri
Job Description
Location Overview
Join our team in Amanpuri. Soundtracked by the whispers of coconut palms and the sighs of the Andaman Sea, Aman’s first resort, Amanpuri, presides over its own peninsula, promising guests space, serenity, an idyllic white-sand beach, exceptional restaurants and a Holistic Wellness Centre.
Arva at Amanpuri celebrates cucina del raccolto—a refined expression of seasonal Italian cuisine inspired by the philosophy of the harvest. Rooted in Italian tradition, the menu showcases fresh, organic ingredients through elegant interpretations of timeless classics, from handmade pasta and risotto to thoughtfully curated sharing plates. Every dish reflects simplicity, authenticity, and exceptional craftsmanship, delivering a sophisticated dining experience in one of the world's most iconic luxury destinations.
Responsibilities and Duties:
Lead and oversee all culinary operations at Arva, ensuring exceptional quality, consistency, and presentation in line with Aman luxury standards.
Curate and develop seasonal menus inspired by cucina del raccolto, showcasing authentic Italian cuisine with the finest fresh and organic ingredients.
Inspire, mentor, and develop the kitchen brigade, fostering a culture of excellence, creativity, and continuous learning.
Ensure the highest standards of food safety, hygiene, and HACCP compliance throughout all kitchen operations.
Manage food cost, inventory, purchasing, and waste control to achieve financial and operational objectives.
Collaborate with local suppliers to source premium seasonal ingredients while supporting sustainable and farm-to-table practices.
Work closely with the Food & Beverage team to create memorable dining experiences and exceed guest expectations through culinary innovation and impeccable service.
Qualifications
Proven experience as Chef de Cuisine or Senior Sous Chef in a luxury hotel or high-end Italian restaurant.
Strong expertise in authentic Italian cuisine, particularly seasonal, farm-to-table, and modern European culinary techniques.
Excellent leadership skills with experience in managing, training, and developing multicultural kitchen teams.
Solid knowledge of food cost control, menu engineering, inventory management, and kitchen financial performance.
Culinary degree or professional certification from a recognized culinary institute, or equivalent extensive experience in a luxury dining environment.