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Role Purpose:
We are seeking a dynamic Executive Chef to lead our kitchen team in ensuring culinary excellence, food quality, hygiene and cost efficiency while maintaining high standards in accordance with hospitality industry regulations.
ROLES AND RESPONSIBILITIES (include but are not limited to):
Create and update menus with a focus on seasonality, cost efficiency, and presentation while maintaining consistency in taste and portioning.
Ensure high-quality food preparation standards for the hotel’s restaurant and banquet functions, meeting customer satisfaction and operational efficiency.
Adhere to strict hygiene standards, health inspections, HACCP, and OSHA regulations, ensuring compliance with all food safety requirements.
Oversee food procurement, conduct daily quality and quantity checks, minimize waste and maintain optimal inventory levels to meet budget targets.
Recruit, train, mentor, and conduct performance reviews for kitchen employees while fostering team motivation and maintaining professional grooming standards.
Implement and monitor workplace safety protocols, including emergency procedures, fire drills, hazardous materials handling, and occupational health and safety regulations.
Work closely with other department heads to ensure seamless service, respond to guest feedback and maintain high standards of hospitality.
Participate in management meetings, oversee operational planning and ensure compliance with internal company policies and governmental regulations.
Skills and Competencies:
Extensive knowledge of food preparation techniques, menu planning and kitchen operations.
Strong ability to lead, train and coordinate kitchen staff with effective communication.
Experience in managing food costs, supplier negotiations, and profitability strategies.
Understanding of HACCP, OSHA, health and safety protocols and hospitality industry standards.
Proficiency in inventory management, forecasting, reporting and culinary software tools.
Knowledge of fire safety, evacuation procedures and handling emergencies professionally.
Experience and Qualifications:
Four-year college degree in a related field; Culinary degree highly preferred.
5 years working experience as an executive chef in a 4- or 5-star hotel, preferably with an international brand.
