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.
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