# Chef De Cuisine - Cleo Mediterranean at AccorHotel

> Lead all kitchen operations at Cleo Mediterráneo, developing the culinary team, controlling costs and upholding food quality.

- Company: AccorHotel
- Location: Nassau, New Providence, Bahamas
- Places: Nassau, Bahamas
- Posted: 2026-11-04
- Team: Culinary
- Reports to: Executive Chef
- Work mode: On site
- Apply: https://jobs.smartrecruiters.com/AccorHotel/744000159538579-chef-de-cuisine-cleo-mediterranean
- Page: https://ye.saranatour.dev/jobs/chef-de-cuisine-cleo-mediterranean-accorhotel-kn71zbg7v85fwqdvjnp8cchwyx8hj3xf

## The posting

Chef De Cuisine - Cleo Mediterranean
AccorHotel · Nassau, New Providence, Bahamas

The Chef de Cuisine is responsible for leading all culinary operations at Cleo Mediterráneo, ensuring the delivery of exceptional Mediterranean cuisine inspired by the diverse flavors and traditions of the Mediterranean region. This role oversees kitchen operations, culinary team development, food quality, cost control, and guest satisfaction while maintaining the restaurant's culinary vision and operational excellence.

The Chef de Cuisine serves as a hands-on leader who inspires creativity, drives consistency, and fosters a culture of passion, teamwork, and hospitality.

**Culinary Leadership**

- Direct and manage all daily kitchen operations.
- Execute and maintain Cleo Mediterráneo culinary standards, recipes, and presentation guidelines.
- Ensure authenticity and consistency of Mediterranean flavors, techniques, and ingredients.
- Collaborate with the Executive Chef on menu development, seasonal offerings, tasting menus, chef's specials, and promotional events.
- Conduct regular food tastings and quality audits to ensure excellence.
- Lead menu innovation while preserving brand identity and culinary integrity.

**Team Leadership & Development**

- Recruit, train, mentor, and develop culinary team members.
- Foster a positive and collaborative kitchen culture focused on learning and professional growth.
- Conduct daily pre-service briefings and culinary training sessions.
- Establish performance expectations and conduct regular evaluations.
- Promote teamwork, accountability, and operational excellence.
- Build a succession pipeline through coaching and development of Sous Chefs and supervisors.

**Operational Management**

- Oversee food preparation, production, and service execution.
- Ensure efficient kitchen workflow during all meal periods.
- Develop and manage staffing schedules according to business volumes.
- Monitor inventory levels and ordering practices.
- Ensure all kitchen equipment is maintained and operating efficiently.
- Maintain cleanliness, organization, and sanitation standards throughout the kitchen.

**Financial Performance**

- Manage food cost through proper purchasing, portion control, and waste reduction initiatives.
- Analyze food cost reports and implement corrective action plans when required.
- Monitor labor costs and productivity levels.
- Participate in budget planning and forecasting.
- Optimize profitability while maintaining quality standards.
- Control inventory variances and minimize losses.

**Guest Experience & Brand Standards**

- Ensure every dish reflects the restaurant’s Mediterranean dining philosophy.
- Partner with restaurant leadership to deliver exceptional guest experiences.
- Respond professionally to guest feedback and special dietary requests.
- Support VIP dining experiences, culinary showcases, and special events.
- Maintain strong collaboration with Front-of-House leadership to ensure seamless service.

**Health, Safety & Compliance**

- Ensure full compliance with food safety regulations, HACCP standards, and company policies.
- Conduct regular sanitation audits and food safety inspections.
- Promote workplace safety and accident prevention.
- Ensure proper food handling, labeling, storage, and allergen management procedures.
- Maintain a safe and professional working environment.

**SUPPORTIVE FUNCTIONS**

In addition to performance of the essential functions, this position may be required to p