Executive Chef

Job Summary

We are seeking an experienced and highly skilled Executive Chef to oversee kitchen operations across both hotels. The successful candidate will be responsible for menu development, food quality, kitchen team leadership, cost control, and ensuring consistently high culinary standards across all operations.

Key Responsibilities

●       Oversee and manage all kitchen operations across both hotels.

●       Develop menus, recipes, and food presentation standards, with a strong focus on Italian cuisine.

●       Lead and supervise the kitchen team, including assigning duties, preparing schedules, training staff, and maintaining high performance standards.

●       Oversee daily food preparation, mise en place, cooking, plating, and service execution.

●       Ensure consistent food quality, presentation, hygiene, and food safety standards.

●       Monitor kitchen operations to ensure smooth and efficient service during busy periods.

●       Control food costs and minimize wastage in collaboration with the Cost Control and Inventory teams.

●       Ensure proper handling, storage, and utilization of food products.

●       Train and mentor kitchen staff, including junior chefs and demi chefs, to maintain high culinary standards.

●       Ensure compliance with kitchen procedures, health and safety regulations, and hotel standards.

●       Collaborate with management, Cost Control, and Inventory teams on menu costing, purchasing, stock management, and operational requirements.

●       Maintain a clean, organized, and safe kitchen environment.

Required Qualifications & Skills

●       Proven experience as an Executive Chef, Head Chef, or similar senior culinary role in a hotel or high-end restaurant.

●       Strong knowledge and expertise in Italian cuisine – mandatory.

●       Strong leadership and team-management skills.

●       Excellent knowledge of food preparation, presentation, hygiene, and safety standards.

●       Strong understanding of food costing, inventory management, and waste control.

●       Creative approach to menu development and culinary presentation.

●       Ability to train, mentor, and develop kitchen staff.

●       Ability to work effectively under pressure and manage high-volume operations.

●       Strong organizational, communication, and problem-solving skills.