Executive Chef

<div><h3>Position Summary</h3><p>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.</p><h3>Key Responsibilities</h3><ul><li>Kitchen Operations: Oversee daily kitchen activities, ensuring food quality, consistency, and efficient service. Manage inventory, reduce waste, and maintain proper food storage.</li><li>Team Leadership: Supervise, train, and develop kitchen staff. Assign duties, monitor performance, and promote a positive and collaborative work environment.</li><li>Health&Safety: Ensure compliance with hygiene standards, food safety regulations, and company policies. Maintain cleanliness and proper functioning of kitchen equipment.</li><li>Coordination&Communication: Work closely with other departments and support the Food&Beverage Director, including event planning and operational needs.</li><li>Financial Management: Assist in budgeting, control food costs, prepare reports and forecasts, and maintain accurate menu costing.</li><li>Guest Experience&Innovation: Ensure guest satisfaction, respond to feedback, and introduce new ideas based on industry trends.</li></ul><h3>Qualifications</h3><ul><li>Degree or certification in Culinary Arts.</li><li>Minimum 5 years of culinary experience.</li><li>At least 1 year in a supervisory role.</li><li>Strong knowledge of kitchen operations and food safety standards.</li></ul><p>Don't quite meet every single requirement, but still believe you're a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>#J-18808-Ljbffr