Head Chef/Executive Chef

About the role

The Head Chef is responsible for the efficient running of the division in line with Company's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef functions as the Production Manager for the Food and Beverage Department, to ensure that all the outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Key responsibilities

• Create captivating menus that stay within budget constraints and timelines
• Maintain the highest level of service quality, ensuring exceptional delivery standards
• Prepare culinary offerings that taste exquisite and present visually
• Cultivate and nurture strong client relationships to ensure account retention
• Oversee all facets of food production, from menu planning to purchasing, ordering, and inventory management
• Lead, mentor, and inspire kitchen personnel in food preparation, cooking, and presentation
• Maintain a spotless, organized, and hygienic kitchen and dining spaces
• Train and mentor fellow chefs to elevate culinary skills of the team
• Supervise daily work activities, delegate authority, assign tasks, and uphold high operating standards
• Manage the budget, overseeing costs such as labor, inventory, equipment, and materials

About you

• Five years of hospitality or related experience preferred or equivalent degree in a relevant field
• Ability to inspire, develop and mentor employees for personal and professional growth
• Demonstrated time management excellence
• Computer skills in MS Office and scheduling software
• Well-versed in store operations, finances, and ethical business practices
• Ability to deliver exceptional skills in the kitchen