Executive Chef

As the Executive Chef, you will be leading the kitchen operations of the hotel to create exceptional culinary experiences and uphold the reputation for excellence in dining. Your responsibilities will include: - Planning, developing, and innovating food menus with consideration to guest preferences, seasonal availability, and cost control. - Supervising all kitchen operations, ensuring food production, presentation, and portion control meet high standards. - Managing and training kitchen staff to maintain adherence to hygiene, safety, and performance standards. - Maintaining consistency and high quality of food across all dining areas and events. - Controlling food cost, wastage, inventory, and kitchen budget effectively. - Ensuring strict compliance with food safety regulations, hygiene standards, and cleanliness. - Collaborating with procurement to source high-quality ingredients within budget. - Conducting regular briefings, menu tastings, and kitchen inspections. - Fostering creativity and innovation in menu offerings while accommodating dietary and allergen requirements. - Monitoring kitchen equipment maintenance and facilitating timely repairs or replacements. Qualifications required for this role include: - Diploma/Degree in Culinary Arts, Hotel Management, or related field. - 4-6 years of culinary experience in fine dining or hotel kitchens. - Expertise in various cuisines such as Indian, Continental, Asian, and Fusion. - Strong leadership and team-building skills. - Excellent knowledge of kitchen operations, food costing, and safety standards. - Creativity, attention to detail, and high standards for taste and presentation. - Effective communication, time management, and problem-solving abilities. - Ability to work under pressure with flexibility in schedule. The job type for this position is full-time. The benefits include food provided. The preferred language is English, and the work location is in person. The application deadline is 20/05/2025.,