Executive Chef

Requirements: Culinary arts degree or equivalent. Ability to work flexibly and effectively manage time in a fast-paced environment. Minimum of 5 years of experience as an Executive Chef in a large hotel within the hospitality sector. Familiarity with our cuisine or similar culinary styles. Strong leadership and team management skills. Expertise in menu development and innovation. Knowledge of budget management and cost control. Duties: Ensure high food quality and presentation. Streamline kitchen operations for efficiency. Regularly update and innovate the menu. Manage food costs effectively. Comply with health and safety standards. Train and develop kitchen staff. Minimize food waste and manage supplier quality. Respond to customer feedback. Conduct stock takes and daily counts. Maintain food safety, cleanliness, and adherence to protocols. Ensure proper food storage, recipe consistency, and quality checks.