As Executive Chef, you will lead the hotel’s culinary strategy and oversee all kitchen operations, ensuring high food quality, consistency, and efficiency. You will manage kitchen teams, develop menus and concepts, control costs, and maintain strict hygiene and safety standards.
Key Responsibilities:
- Lead and manage all kitchen operations and culinary teams
- Design menus and develop culinary concepts aligned with the hotel’s brand
- Control food costs, inventory, waste, and kitchen budgets
- Ensure compliance with food safety, hygiene, and health regulations
- Train, mentor, and develop kitchen staff
- Maintain high standards of food quality, presentation, and consistency
Requirements:
- Proven experience as an Executive Chef or senior culinary leader
- Strong knowledge of kitchen operations, menu development, and cost control
- Experience managing and training kitchen teams
- Knowledge of food safety and hygiene standards
- Strong leadership, creativity, and organizational skills
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