Executive chef

• Develop and execute innovative menus that meet the culinary preferences and dietary needs of our guests.
• Oversee all aspects of food preparation including sourcing ingredients recipe development and presentation.
• Manage kitchen operations to ensure efficient workflow and timely service.
• Train and mentor kitchen staff to maintain high standards of food quality and consistency.
• Monitor inventory levels and control food costs to maximize profitability.
• Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
• Collaborate with management to develop seasonal promotions and special events.
• Stay current with industry trends and incorporate new techniques and ingredients into menu offerings.
• Foster a positive work environment and promote teamwork among kitchen staff.

• Proven experience as an Executive Chef or Sous Chef in a highvolume restaurant or hospitality establishment.
• Culinary degree or equivalent certification preferred.
• Strong leadership and communication skills.
• Creative flair and a passion for culinary innovation.
• Knowledge of kitchen operations including food preparation techniques sanitation standards and kitchen equipment.
• Ability to multitask and thrive in a fastpaced environment.
• Familiarity with food cost control and inventory management.
• Commitment to quality consistency and guest satisfaction.
• Flexibility to work evenings weekends and holidays as needed.

• Accommodation Meals

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