We are seeking a dynamic Executive Chef to lead our kitchen team in ensuring culinary excellence, food quality, hygiene and cost efficiency while maintaining high standards in accordance with hospitality industry regulations.

• Create and update menus with a focus on seasonality, cost efficiency, and presentation while maintaining consistency in taste and portioning.
• Ensure high-quality food preparation standards for the hotel’s restaurant and banquet functions, meeting customer satisfaction and operational efficiency.
• Adhere to strict hygiene standards, health inspections, HACCP, and OSHA regulations, ensuring compliance with all food safety requirements.
• Oversee food procurement, conduct daily quality and quantity checks, minimize waste and maintain optimal inventory levels to meet budget targets.
• Recruit, train, mentor, and conduct performance reviews for kitchen employees while fostering team motivation and maintaining professional grooming standards.
• Implement and monitor workplace safety protocols, including emergency procedures, fire drills, hazardous materials handling, and occupational health and safety regulations.
• Work closely with other department heads to ensure seamless service, respond to guest feedback and maintain high standards of hospitality.
• Participate in management meetings, oversee operational planning and ensure compliance with internal company policies and governmental regulations.

Skills and Competencies:

• Extensive knowledge of food preparation techniques, menu planning and kitchen operations.
• Strong ability to lead, train and coordinate kitchen staff with effective communication.
• Experience in managing food costs, supplier negotiations, and profitability strategies.
• Understanding of HACCP, OSHA, health and safety protocols and hospitality industry standards.
• Proficiency in inventory management, forecasting, reporting and culinary software tools.
• Knowledge of fire safety, evacuation procedures and handling emergencies professionally.

Experience and Qualifications:

• Four-year college degree in a related field; Culinary degree highly preferred.
• 5 years working experience as an executive chef in a 4- or 5-star hotel, preferably with an international brand.