Executive Chef

Key Responsibility areas & activities

Culinary Leadership:

Lead and manage the culinary team including Head Chef Sous Chefs line Cooks and kitchen staff ensuring effective teamwork and performance.

Provide mentorship and training to culinary staff fostering a culture of continuous improvement and professional development.

Menu Development and Planning:

Develop and design innovative menus in collaboration with the Food and Beverage Operation Manager.

Ensure menus reflect seasonal ingredients culinary trends and customer preferences.

Food Preparation and Quality Control:

Oversee all food preparation and cooking activities ensuring consistency and excellence in taste and presentation.

Implement and maintain high standards of hygiene and food safety in compliance with regulations & Operational SOP.

Inventory and Cost Management:

Manage kitchen inventory including ordering receiving and storage of ingredients.

Monitor food costs menu waste and portion control to achieve budgetary goals and optimize profitability.

Staff Scheduling and Training:

Schedule kitchen staff to ensure adequate coverage during service hours.

Conduct regular training sessions on cooking techniques food safety and kitchen procedures.

Vendor Relations:

Build and maintain strong relationships with suppliers to source the highest quality ingredients.

Negotiate contracts and manage vendor performance to ensure timely delivery and costeffectiveness.

Customer Engagement:

Interact with guests to gather feedback and ensure satisfaction with the culinary offerings.

Address any special dietary requests or concerns to enhance the guest experience.

Requirements

Qualifications and Experience:

Culinary degree or equivalent qualification from a recognized culinary institute.

Minimum 710 years of progressive experience in culinary roles with at least 35 years in a leadership position as an Executive Chef or similar role.

Job Specific Skills:

Expertise in menu planning recipe development and food presentation techniques.

Strong culinary skills and proficiency in a variety of cooking methods and cuisines.

Knowledge of food safety and sanitation regulations.

Competencies:

Leadership and team management abilities.

Creativity and innovation in menu design and culinary execution.

Excellent communication and interpersonal skills.

Attention to detail and commitment to quality standards.

Ability to thrive in a fastpaced dynamic culinary environment.