Executive Chef / Head Chef

Role & responsibilities

• We are seeking a creative and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences

• The Executive Chef will be responsible for menu creation, food preparation, kitchen management, staff supervision, and ensuring compliance with health and safety regulations

• The ideal candidate will have a passion for culinary innovation, a strong leadership presence, and a commitment to excellence

• Work at off-site events when requested.

• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.

• Maintain all HACCP aspects within the hotel operation

• Focus on constantly improving the training manuals and SOPs.

• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing

• Work on new dishes for food tastings and photo taking.

• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.

• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

• Report to the chefs on issues and take appropriate action.

• Ensure that recipes and costings are established and updated.

• Select team members who display qualities and attributes that reflect the department standards.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Advise new menus and seasonal food concept changes.

• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.

• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.

• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.

• Attend communication meetings ensure that all assigned team members receive this communication.

• Maintain at all times a professional and positive attitude towards team members and supervisors.

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Coordinate, organize and participate in all production pertaining to the kitchen.

• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.

• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.

• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.

Preferred candidate profile

We are seeking a dynamic, creative, and experienced Executive Chef who brings both culinary excellence and strong leadership to our kitchen operations. The ideal candidate will be passionate about food, quality, and innovation, and capable of managing a high-performing team in a fast-paced hospitality environment.