Executive Chef

The Executive Chef is responsible for the overall culinary direction, food quality, and kitchen operations of the hotel. This role leads all culinary teams to deliver exceptional dining experiences while ensuring food safety, cost control, and profitability. Responsibilities Plan and direct food preparation and culinary activities Create and adjust menus in collaboration with other culinary team members Estimate food requirements and food/labor costs Supervise kitchen staff s activities and ensure quality of dishes Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints from customers Give prepared plates the final touch Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers

Desired Candidate Profile

Education: Bachelor s Degree in Hospitality Management Experience: 7 10 years Proven working experience as a Executive Chef in luxury atmosphere Minimum 10 years in professional kitchens At least 5 years in a senior chef or executive chef role in a hotel or large restaurant Up-to-date with culinary trends and optimized kitchen processes Credentials in health and safety training Degree in Culinary science or related certificate Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Creativity and menu development Cost control and budgeting High standards of hygiene and food safety