Bambou Resort - Chef de Cuisine (Head Chef)

Updated: 1 hour ago

Bambou Resort in Martinique invites qualified applicants from Saint Lucia to apply for the following position.

Position Overview

Job Title: Chef de Cuisine (Head Chef)

Department: Kitchen / Food Production

Reports to: Director of Food & Beverage

Status: Managerial status

Contract Type: Fixed-term contract (6 months)

Working Hours: 39 hours/week, including weekends and public holidays

Monthly / Hourly Rate: Negotiable, based on experience

Experience Required: Minimum 5 years, including at least 2 years in a management or supervisory role

Industry: Hotel & Hospitality (100–199 employees)

Location: Bambou Resort – Restaurant Bòdlanmè, Trois-Ilets, Martinique (97229)

1. Main Mission

Lead, plan and oversee all kitchen operations to deliver a consistent, high-quality culinary experience across the resort.
Guarantee food safety (HACCP), product quality, and the smooth coordination of the entire kitchen brigade.
Represent the culinary department to General Management and the Food & Beverage division, ensuring the kitchen's offering reflects the resort's standards and vision.

2. Responsibilities and Duties

Production & Quality

Design, plan and update the menu in line with the establishment's concept, seasonality and local products.
Guarantee the quality, consistency and presentation of every dish leaving the kitchen.
Control food waste and implement continuous improvement of kitchen processes.

Management & Organization

Lead, organize and supervise the entire kitchen brigade across all stations (hot, cold, pastry, dishwashing).
Draft staff schedules, oversee recruitment, training and performance of kitchen staff.
Coordinate with General Management and the Food & Beverage department on special events, buffets and themed evenings.

Supply & Inventory Management

3. Required Skills & Attributes

Strong leadership, team management and conflict-resolution skills.
Excellent organizational skills and ability to manage priorities under pressure.
Creativity, culinary passion and attention to product quality.
Rigorous and precise in execution.
Strong sense of responsibility, initiative and accountability.
Ability to train and develop a team.

4. Education & Languages

Diploma in Culinary Arts or equivalent required.
Minimum 5 years' proven experience as a Chef de Cuisine or Sous Chef in a similar establishment.
Fluent French required (spoken and written) — mandatory for this position.
English: good working knowledge preferred.

5. Working Conditions

Weekend and public holiday work required, according to schedule.
Uniform provided by the establishment, mandatory wear.
Active participation in special events (themed evenings, buffets, brunches, outdoor events, etc.).
Position based in Trois-Ilets, Martinique (French overseas territory) — the candidate must be able and willing to relocate to and work in Martinique.

6. Objectives and Evaluation

Maintain consistent culinary quality and guest satisfaction across all dining outlets.
Ensure compliance with food-cost ratios, budgets and HACCP procedures.
Lead the development, training and retention of the kitchen team.
Drive continuous improvement and contribute to the upscaling of the Bambou Resort food & beverage division.

7. Required Documents for Your Recruitment File

To prepare your recruitment file and complete the administrative procedures (work permit, visa, etc.), you must

provide the following documents. Without them, you will not be able to work in Martinique.

An up-to-date CV (résumé)
Copies of your diplomas and/or professional qualification certificates
Previous employment certificates or reference letters (if available)
A recent passport-sized photograph
A criminal record certificate (police clearance certificate)
Your birth certificate
Your bank account details (RIB). Please contact your bank to confirm how to receive international transfers within the SEPA zone, or open a bank account with a bank located in the SEPA area.
A copy of your valid passport (identity page)

If any of these documents are not written in French, you may be required to provide a certified translation at a later stage.