Executive Chef at Brainforce

Paphos, Paphos, Cyprus -

Full Time

Start Date

Immediate

Expiry Date

22 Jul, 26

Salary

0.0

Posted On

23 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations management, Menu development, Mediterranean cuisine, Asian cuisine, Team leadership, Staff mentorship, HACCP standards, Food safety, Inventory control, Procurement, Budget management, Cost-effective management, Food preparation, Food presentation, Communication skills

Industry

Staffing and Recruiting

Description

We are currently recruiting on behalf of our client, a luxury hospitality group, a highly skilled and innovative Executive Chef, for one of their 5* hotels in Paphos, Cyprus. The successful candidate will lead the culinary operations with a strong background in luxury hotel dining, and highlights on Mediterranean and Asian cuisines. Duties & Responsibilities: Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen as well as Stewarding operations. Work at off-site events when required. Provide leadership, mentorship, and professional development to all Kitchen staff. Collaborate closely with the Group Executive Chef to design and implement innovative menus that reflect Mediterranean and Asian culinary traditions, focusing on fresh, seasonal, and locally sourced ingredients. Recruit, train, mentor, lead and inspire the culinary team, fostering a highly skilled and motivated team, delivering creativity and excellence in food preparation and presentation Ensure that culinary standards, presentation, food quality and hygiene are consistently maintained across all outlets of the hotel , exceeding guests’ expectations. Manage daily kitchen operations, including inventory control, procurement of supplies, and coordination with other departments, while ensuring cost-effective management without compromising quality. Respond effectively to all guest requests, including special dietary needs, with attention to detail. Continuously train and develop the culinary team, ensuring they are up-to-date with the latest cooking techniques and trends in Mediterranean and Asian cuisines. Maintain all HACCP standards within the hotel, enforcing strict health, safety, and sanitation practices in compliance with local regulations and hotel policies. Work closely with the Group Executive Chef and the Hotel Manager, to align culinary offerings with the hotel’s brand and guest expectations. Minimum of 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant. Extensive knowledge of contemporary cooking techniques and trends in Mediterranean and Asian gastronomy. Proven ability to lead, inspire, and manage a large and diverse culinary team. Creative vision in menu development, with a passion for using fresh, seasonal, and locally sourced ingredients. Excellent communication skills in English. Formal culinary education from a recognized institution is preferred. Experience in managing kitchen budgets, including food costs, labor costs, and inventory control. Attractive remuneration package Provident Fund Staff discounts at all Hotels of the group Free meals on duty Employee Appreciation Program and Reward Scheme Great work-life balance Comprehensive new staff induction programmes Group-wide professional development opportunities across countries and properties Continuous training opportunities

Responsibilities

The Executive Chef will lead all culinary operations, including menu design, staff training, and maintaining high standards of food quality and hygiene. They are responsible for managing kitchen budgets, inventory, and ensuring a creative and motivated team environment across all hotel outlets.