Executive Chef

Job Summary

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.

Required 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.

Required Education:

Culinary degree or equivalent qualification from a recognized culinary 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.

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