Executive Chef

Roles and responsibilities

As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.
1. Leadership and Management
Team Management: Leading, training, and supervising kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.
Hiring and Firing: Responsible for recruiting and dismissing staff members, ensuring the kitchen has the right talent.
Scheduling: Organizing work schedules for kitchen staff to ensure smooth operations and adequate coverage.
2. Menu Planning and Development
Menu Creation: Designing, planning, and developing menus that are appealing, cost-effective, and meet the restaurant’s standards.
Seasonal Adjustments: Adjusting the menu based on seasonality of ingredients and customer preferences.

Desired candidate profile

A strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends;
Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;
Implement innovative and fresh ideas in retail, catering and patient services; and/or
Create interpersonal relationships with clients in hospital.
Have culinary production experience and a strong background in safety and sanitation compliance;
Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service
Advanced Cooking Techniques: Proficiency in various cooking methods, preparation techniques, and kitchen equipment operation.
Menu Planning and Development: Ability to create innovative menus, balance flavors, and present food beautifully while considering cost efficiency.
Food Safety & Sanitation: Strong knowledge of food safety standards and hygiene protocols, ensuring compliance with local health regulations.
Inventory and Stock Management: Competency in managing inventory, ordering supplies, rotating stock, and reducing waste.
Technology Proficiency: Familiarity with restaurant management software, POS systems, and basic financial tracking tools.