Executive Chef

Executive Chef

Position Summary

The Executive Chef leads all kitchen operations, ensuring the preparation and delivery of high-quality food that enhances guest satisfaction and overall hotel experience. This role is responsible for culinary leadership, team development, operational efficiency, and maintaining brand standards.


Key Responsibilities

• Kitchen Operations:
  Oversee daily kitchen activities, ensuring food quality, consistency, and efficient service. Manage inventory, reduce waste, and maintain proper food storage.
• Team Leadership:
  Supervise, train, and develop kitchen staff. Assign duties, monitor performance, and promote a positive and collaborative work environment.
• Health & Safety:
  Ensure compliance with hygiene standards, food safety regulations, and company policies. Maintain cleanliness and proper functioning of kitchen equipment.
• Coordination & Communication:
  Work closely with other departments and support the Food & Beverage Director, including event planning and operational needs.
• Financial Management:
  Assist in budgeting, control food costs, prepare reports and forecasts, and maintain accurate menu costing.
• Guest Experience & Innovation:
  Ensure guest satisfaction, respond to feedback, and introduce new ideas based on industry trends.

Qualifications

• Degree or certification in Culinary Arts.
• Minimum 5 years of culinary experience.
• At least 1 year in a supervisory role.

• Strong knowledge of kitchen operations and food safety standards.