As an Executive Chef, you will be the culinary leader responsible for overseeing all aspects of kitchen operations, culinary excellence, and food quality across the hotel. Your role involves leading the kitchen team, menu development, food safety, and ensuring an exceptional dining experience for our guests.
Key Job Responsibilities:
- Lead and manage the culinary team.
- Develop and execute innovative and creative menus for all dining outlets.
- Ensure the highest standards of food quality, presentation, and taste.
- Maintain rigorous adherence to food safety and sanitation standards.
- Collaborate with suppliers and vendors to source high-quality ingredients.
- Manage kitchen budgets, food costs, and inventory control.
- Establish and enforce culinary policies, procedures, and quality standards.
- Foster a culture of excellence in culinary techniques and craftsmanship.
- Train and develop the team, promoting continuous improvement.
- Lead by example in maintaining a clean, organized, and efficient kitchen.
- Oversee kitchen operations during service hours, ensuring smooth execution.
- Create and adapt recipes to meet dietary and cultural preferences.
- Stay updated on culinary trends, techniques, and emerging ingredients.
- Participate in special culinary events, promotions, and guest interactions.
- Collaborate with other departments to support banquet and event culinary needs.
- Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.
- Adhere to the company’s environmental, health, and safety procedures and policies.