Executive Chef - Caribbean

Executive Chef - Caribbean

Our client in the Caribbean, a high-end boutique resort, is seeking an experienced Executive Chef to lead their culinary team and operation. As a senior leader the chef should have strong culinary excellence and leadership skills. As an Executive chef he/she will have full responsibility of 5 plus outlets including in-room dining and banqueting, ensuring consistently high standards of food quality, guest satisfaction, food safety, and profitability. You will lead and develop the culinary team while working closely with the hotel management team to deliver an outstanding Food & Beverage experience.

Key Responsibilities

• Oversee all food production and kitchen operations.
• Lead, coordinate, supervise, and develop the hotel's culinary team.
• Ensure compliance with food safety, hygiene, sanitation, and corporate quality standards.
• Maintain consistently high standards of food quality, presentation, and service.
• Manage and control food and labor costs.
• Train, coach, and develop culinary team members.
• Work collaboratively with hotel management and other departments to achieve overall operational and financial objectives.

Compensation: Competitive base salary (Net of taxes in the US$60k – 65k range), Monthly housing allowance, medical insurance, Relocation allowance, and all other exceptional company benefits.

If you believe that you qualify for this culinary leadership role and have strong organizational and communication skills, labour and food cost control with strong global culinary knowledge

please send your resume to [email protected] along with your culinary portfolio showcasing your skills.

Best,

Sylvia

Sylvia Menezes

Director of Worldwide Recruitment

RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS

“The Most Trusted Name in the Hospitality Industry”

Tel: (1) 416 364 8325 Ext: 252 or Intl. Mobile: (1) 647 299 2452

Fax: (1) 416-364-4924 Skype: sylvia.menezes

Email: [email protected] https://www.linkedin.com/in/sylviamenezes/