Executive Chef

• The most important role will be to experiment with locally available produce and work on local cuisine. The Chef should be able to experiment and improvise with local cuisine and should be able to communicate the efforts to guests.

Qualifications

• Culinary Arts Degree or equivalent experience
• Experience as an Executive Chef, Sous Chef, or similar role
• Excellent knowledge of culinary techniques and practices
• Proven ability to effectively manage a team of chefs, and to train and mentor colleagues
• Experience in menu planning, recipe development, and inventory management
• A thorough understanding of food safety and sanitation practices, and the ability to ensure compliance
• Excellent communication and interpersonal skills, and the ability to work well under pressure
• A passion for food, and a creative approach to menu development
• Experience with catering and events, and the ability to adapt to different settings and cooking environments