Executive Chef

Role overview

Kitchen leadership

• Manage daily kitchen activities across the two hotels.
• Plan and assign work, set colleague performance and development goals, and provide mentoring, coaching, and feedback.
• Train colleagues on brand standards, service behaviors, and governmental regulations; ensure they have the tools and equipment to work.
• Promote teamwork through communication and coordination with other departments.

Food, menus, and guest experience

• Maintain accurate costing and documentation for dishes prepared and sold in food and beverage operations.
• Coordinate menu planning and service details with the Food and Beverage lead.
• Develop menu concepts for outlets and catering events and ensure dishes meet recipe and presentation standards.
• Monitor competitor and industry trends; solicit guest feedback and assist with kitchen-related questions and issues.

Inventory and compliance

• Securely store food, beverages, inventory, and equipment; replenish supplies and minimize waste and pilferage.
• Keep kitchen equipment and storerooms operational and regularly cleaned.
• Follow governmental regulations, brand standards, and hotel or company policies.
• Participate in preparing the annual hotel budget and setting departmental goals.

What the role requires

• Proven experience as an Executive Chef or Head Chef in a reputable establishment.
• Extensive knowledge of culinary arts, cooking techniques, and international cuisines.
• Strong leadership and team management skills.
• Excellent understanding of food costing, inventory management, and budgeting.
• Proficiency in hygiene and food safety regulations, such as HACCP.
• Creative flair and a passion for developing new dishes and menus.
• Relevant culinary degree or certification.

Benefits and culture

• The employer describes a welcoming, inclusive culture with learning and career-development opportunities.
• Benefits mentioned include a uniform, room discounts, and training.

About the employer