Executive Chef

To overseeing all culinary operations, ensuring high-quality food production, managing kitchen staff, and maintaining financial performance. They develop menus, manage budgets, and implement food safety standards. The role requires strong leadership, communication, and organizational skills, as well as a passion for food and customer satisfaction. Key Responsibilities:

• Menu Planning & Development:Creating and updating menus, ensuring they are profitable, appealing, and meet quality standards.
• Kitchen Management:Overseeing all aspects of kitchen operations, including food preparation, presentation, and hygiene.
• Staff Management:Recruiting, hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel.
• Inventory & Cost Control:Managing inventory, ordering supplies, controlling food costs, and minimizing waste.
• Food Safety & Quality:Ensuring that all food preparation and handling procedures meet strict food safety and quality standards, including maintaining a clean and organized kitchen environment.
• Financial Management:Managing the kitchen budget, monitoring expenses, and contributing to the overall financial performance of the hotel's food and beverage operations.
• Customer Satisfaction:Addressing customer feedback and complaints, and working to improve the overall dining experience.
• Collaboration:Working with other departments, such as front-of-house staff and management, to ensure seamless operations and a positive guest experience.

Skills and Qualifications:

• Extensive culinary knowledge and experience, including a strong understanding of various cuisines and cooking techniques.
• Strong leadership and management skills, including the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills, both written and verbal.
• Exceptional organizational and time-management skills.
• A passion for food and a commitment to delivering high-quality dishes.
• Ability to work under pressure and meet deadlines.
• Knowledge of food safety regulations and hygiene standards.
• Culinary degree or relevant certification is often preferred

Job Type: Full-time

Experience:

• total work: 10 years (Preferred)

Work Location: In person