Executive Chef

The Executive Chef is responsible for overseeing the culinary operations of the establishment. This role ensures that food quality, presentation, consistency, and safety standards are met at all times while managing the kitchen team, controlling costs, and creating innovative menus that align with the brand s concept and guest expectations.

Key Responsibilities:

Menu Planning & Development:

Design, develop, and update menus that reflect seasonal ingredients, market trends, and guest preferences.

Introduce creative and innovative culinary concepts while maintaining brand identity.

Kitchen Operations:

Supervise and coordinate all kitchen activities, including food preparation, cooking, plating, and presentation.

Ensure compliance with food safety, sanitation, and hygiene standards.

Monitor portion control, consistency, and presentation standards.

Team Leadership & Training:

Recruit, train, and mentor kitchen staff, fostering a positive and productive work environment.

Schedule and delegate tasks effectively to maintain smooth kitchen operations.

Conduct regular performance evaluations and provide feedback.

Financial & Inventory Management:

Control food costs, labor expenses, and kitchen operating expenses to maximize profitability.

Oversee purchasing, receiving, and inventory management of kitchen supplies.

Minimize waste while maintaining high-quality standards.

Collaboration & Guest Satisfaction:

Work closely with Food & Beverage Managers, Restaurant Managers, and other departments to ensure seamless service.

Handle guest feedback and special requests related to culinary experiences.

Compliance & Standards:

Enforce health, safety, and sanitation regulations in compliance with local laws.

Maintain equipment in excellent working condition and coordinate with maintenance when needed.

Qualifications & Skills:

Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen.

Culinary degree or equivalent professional training.

Strong leadership, organizational, and time-management skills.

Excellent knowledge of culinary trends, international cuisines, and modern cooking techniques.

Ability to manage budgets, control costs, and analyze financial reports.

Strong communication and interpersonal skills.

Creativity, attention to detail, and passion for delivering exceptional dining experiences.