Executive Chef

Culinary Leadership:

• Lead and manage the culinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff, ensuring effective teamwork and performance.
• Provide mentorship and training to culinary staff, fostering a culture of continuous improvement and professional development.

Menu Development and Planning:

• Develop and design innovative menus in collaboration with the Food and Beverage Operation Manager.
• Ensure menus reflect seasonal ingredients, culinary trends, and customer preferences.

Food Preparation and Quality Control:

• Oversee all food preparation and cooking activities, ensuring consistency and excellence in taste and presentation.
• Implement and maintain high standards of hygiene and food safety in compliance with regulations & Operational SOP.

Inventory and Cost Management:

• Manage kitchen inventory, including ordering, receiving, and storage of ingredients.
• Monitor food costs, menu, waste, and portion control to achieve budgetary goals and optimize profitability.

Staff Scheduling and Training:

• Schedule kitchen staff to ensure adequate coverage during service hours.
• Conduct regular training sessions on cooking techniques, food safety, and kitchen procedures.

Vendor Relations:

• Build and maintain strong relationships with suppliers to source the highest quality ingredients.
• Negotiate contracts and manage vendor performance to ensure timely delivery and cost-effectiveness.

Customer Engagement:

• Interact with guests to gather feedback and ensure satisfaction with the culinary offerings.
• Address any special dietary requests or concerns to enhance the guest experience.

Requirements

Qualifications and Experience:

• Culinary degree or equivalent qualification from a recognized culinary institute.
• Minimum 7-10 years of progressive experience in culinary roles, with at least 3-5 years in a leadership position as an Executive Chef or similar role.

Job Specific Skills:

• Expertise in menu planning, recipe development, and food presentation techniques.
• Strong culinary skills and proficiency in a variety of cooking methods and cuisines.
• Knowledge of food safety and sanitation regulations.

Competencies:

• Leadership and team management abilities.
• Creativity and innovation in menu design and culinary execution.
• Excellent communication and interpersonal skills.
• Attention to detail and commitment to quality standards.
• Ability to thrive in a fast-paced, dynamic culinary environment.