Belmond Chef de Cuisine

About Belmond

Belmond is a distinguished name in luxury travel, curating exceptional hotels, trains, river cruises and safaris in some of the world’s most storied destinations. As an employer, Belmond offers the rare opportunity to contribute to experiences defined by heritage, artistry and deeply personal service, while belonging to a global hospitality house within the LVMH family. The company values intuitive excellence, cultural curiosity and respect for place, encouraging colleagues to become ambassadors of timeless travel. With roles spanning operations, gastronomy, wellness, sales and corporate functions, Belmond fosters careers shaped by craftsmanship, international perspective and the pursuit of unforgettable guest moments.

Cap Juluca, A Belmond Hotel, seeks a hands-on Chef de Cuisine with expertise in Peruvian and Japanese cuisine to lead kitchen operations and deliver a luxury dining experience. The role owns food quality, financial performance, menu development, team leadership, and kitchen safety, with at least 5 years of relevant senior kitchen experience required.

Role & Responsibilities

• Oversee daily kitchen operations, maintaining consistent food quality, flavor, presentation, and portion control.
• Develop seasonal menus and innovative dishes that honor the authenticity of Nikkei cuisine.
• Recruit, mentor, and develop a high-performing kitchen brigade.
• Foster a positive, disciplined team culture focused on continuous improvement and collaboration.
• Manage food and labor costs, conduct monthly inventories, perform recipe costing, minimize waste, and forecast purchasing needs with Finance and Purchasing.
• Deliver exceptional dining experiences, manage VIP requests and dietary requirements, and partner with the Front of House team.
• Maintain HACCP, hygiene, and food safety standards, ensuring compliance with local regulations and proper FIFO procedures.
• Take ownership of food quality, financial performance, menu development, team leadership, and kitchen safety.

Qualifications

• At least 5 years as a Chef de Cuisine or Senior Sous Chef in 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.
• Advanced knowledge of Japanese culinary techniques, traditional and contemporary Peruvian cuisine, sushi and sashimi preparation, fish fabrication, and robata or charcoal cooking.
• Fluent written and spoken English is mandatory; Spanish proficiency is highly preferred.
• A culinary degree or equivalent and valid HACCP or Food Safety certification.

Skills

Experience

At least 5 years as a Chef de Cuisine or Senior Sous Chef in luxury hotels, resorts, or internationally recognized fine-dining establishments.

Education

Culinary degree or equivalent.

Workplace

Compensation

The base compensation for this position ranges from EUR 50,000 to EUR 60,000 per annum.

Benefits

Competitive compensation; complimentary and preferred-rate experiences at Belmond destinations; training and development programs; employee assistance and wellbeing programs; complimentary comprehensive health and life insurance coverage.

Culture

Belmond fosters a workplace culture rooted in exceptional hospitality, craftsmanship, and a deep respect for the heritage of its iconic hotels, trains, river cruises, and safari lodges. As an employer, it encourages employees to create memorable, highly personalized experiences while nurturing a collaborative, multicultural environment where service excellence and storytelling are central to everyday work.

About Cerulean

Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.