Executive Chef

Design and develop menus while maintaining high quality standards. Supervise food preparation and ensure compliance with hygiene and food safety standards. Manage and lead the kitchen team, organize schedules, and provide ongoing staff training. Manage orders and inventory, optimize costs, and minimize waste. Collaborate with management to develop innovative culinary offerings tailored to customer demand. Ensure customer satisfaction by maintaining a high level of quality and presentation.

Desired Candidate Profile

Professional culinary training from a hotel management school. Proven experience of 3-5 years as a head chef or in a similar role. Excellent team management and leadership skills. Mastery of culinary techniques and in-depth knowledge of HACCP hygiene standards. Ability to work under pressure and manage multiple tasks simultaneously. Creativity, rigor, and attention to detail. Good communication and teamwork skills.