Executive Chef

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 ResponsibilitiesKitchen 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.QualificationsDegree 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.Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.#J-18808-Ljbffr