Executive Chef

Key Responsibilities

• Oversee all kitchen operations including food preparation, presentation, and quality control.
  

• Design and update menus in alignment with the restaurant or hotel's culinary concept and market trends.
  

• Manage and supervise kitchen staff including Sous Chefs, Chef de Parties, and commis chefs.
  

• Ensure adherence to hygiene, sanitation, and food safety standards.
  

• Monitor food cost, portion control, and kitchen inventory to maintain profitability.
  

• Coordinate with purchasing teams for sourcing quality ingredients and supplies.
  

• Maintain consistency in taste, presentation, and portioning across all dishes.
  

• Train, mentor, and develop kitchen staff to improve culinary skills and performance.
  

• Plan production schedules and ensure smooth kitchen workflow during service.
  

• Collaborate with restaurant management on special menus, promotions, and events.
  

Requirements

Key Requirements

• Proven experience as an Executive Chef or Senior Sous Chef in a hotel or upscale restaurant.
  

• Strong leadership and team management skills.
  

• Expertise in menu planning, kitchen operations, and food cost management.
  

• Knowledge of food safety regulations and kitchen hygiene standards.
  

• Ability to work in high -pressure service environments.
  

• Culinary degree or relevant professional training preferred.