Career Opportunities

Responsibility

• Kitchen Operations: Manage daily kitchen operations, ensuring smooth food production, high-quality food, and the efficient flow of service.
• Menu Creation & Design: Develop innovative and seasonal menus, maintaining profitability while offering creative dishes that meet customer preferences.
• Staff Management: Hire, train, supervise, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Food Quality Control: Monitor and ensure that food items meet the restaurant’s standards for taste, presentation, and portion size.
• Health & Safety Compliance: Oversee sanitation procedures and enforce food safety protocols to comply with health regulations.
• Cost Control: Manage the kitchen budget, monitor food costs, control waste, and implement cost-saving strategies.
• Collaboration: Work closely with the front-of-house team to ensure a seamless customer experience and high guest satisfaction.
• Operational Efficiency: Oversee inventory management and ordering of supplies, ensuring optimal stock levels.

Qualifications

• Minimum of 3-5 years of experience as an Executive Chef in a luxury hotel or fine dining restaurant.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary trends, food preparation techniques, and kitchen management systems.
• Proven leadership and communication skills to effectively manage a diverse kitchen team.
• Knowledge of HACCP and food safety regulations.
• Experience in menu design, food costing, and budgeting.
• Strong problem-solving skills and the ability to work in a high-pressure, fast-paced environment.