JOB SUMMARY:

We are seeking a highly skilled and creative Executive Chef to lead the culinary team at our prestigious 5-star hotel. The Executive Chef will be responsible for overseeing all kitchen operations, ensuring the preparation of exceptional dishes that meet the highest standards of quality, presentation, and taste. This role requires strong leadership, creativity, and an exceptional understanding of kitchen management, along with the ability to deliver a world-class dining experience.

REQUIREMENTS:

• Proven experience as an Executive Chef in a 5-star hotel or similar high-end hospitality environment.
• Extensive knowledge of culinary techniques, food safety standards, and kitchen operations.
• Strong leadership and team management skills, with the ability to motivate and inspire a team.
• Creative flair for designing menus and presenting innovative dishes.
• Excellent organizational and multitasking abilities.
• In-depth knowledge of inventory management, food cost control, and budgeting.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet deadlines in a fast-paced environment.
• Degree or diploma in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum of 5-7 years of experience in the culinary industry, including 3-5 years in a senior leadership role in a luxury hotel or fine dining establishment.

PREFERRED SKILLS:

• Experience with international cuisine and the ability to cater to a diverse range of guests.
• Previous experience in menu engineering and development for large events, banquets, and à la carte services.
• Proficiency in multiple languages is a plus.
• Knowledge of modern kitchen equipment and techniques.

• Lead and manage the culinary team to ensure smooth operation of the kitchen and kitchen staff.
• Design, plan, and implement menus, considering customer preferences, seasonal ingredients, and restaurant style.
• Maintain high food standards in terms of taste, presentation, and portion size.
• Oversee food preparation, cooking, and presentation across all outlets (restaurants, banquets, room service, etc.).
• Ensure the kitchen operates in compliance with all health, safety, and hygiene regulations.
• Control food costs, monitor inventory, and manage supplies to maintain profitability.
• Train, mentor, and develop kitchen staff to ensure high standards of performance and consistency.
• Monitor kitchen performance, identify areas for improvement, and make recommendations for continuous improvements.
• Collaborate with the hotel’s management to develop innovative food offerings and seasonal promotions.
• Ensure exceptional guest satisfaction by maintaining a high-quality dining experience at all times.
• Work with the procurement team to source the best ingredients, maintaining relationships with local suppliers and vendors.
• Handle and resolve any kitchen-related complaints or concerns promptly and professionally.