As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to maintain impeccable standards of food quality, taste, and presentation. Ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to prepare exquisite dishes for special occasions and will oversee special catering for events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the Hotel Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.
Qualifications
- Proven experience as an Executive Chef or in a similar leadership role within a luxury hotel or fine dining establishment.
- Culinary degree or equivalent training from a recognized institution.
- Strong culinary skills and creativity, with a passion for excellence.
- Excellent leadership, communication, and interpersonal skills.
- Ability to thrive in a fast-paced, high-pressure environment.
- Proficiency in menu planning, food costing, and inventory management.
- Knowledge of food safety standards and regulatory requirements.
- Flexibility to work evenings, weekends, and holidays as required.
