EXECUTIVE CHEF For A 4* Hotel

Responsibilities:
1. Menu Planning and Culinary Creativity: Designing innovative menus that align with the hotel’s standards and clientele preferences while ensuring profitability.
2. Kitchen Management: Overseeing all kitchen operations, including food preparation, staff supervision, equipment maintenance, and inventory control.
3. Budget Management: Estimating food requirements, and labor costs, and managing expenses to meet financial objectives.
4. Staff Supervision: Recruiting, training, and managing kitchen staff to maintain high-performance standards.
5. Quality Control: Ensuring compliance with food safety regulations, sanitation standards, and maintaining consistent quality in food preparation.
6. Customer Satisfaction: Addressing any issues or complaints promptly to ensure a positive dining experience for guests.
7. Administrative Duties: Handling paperwork, record-keeping, scheduling, and other managerial tasks efficiently.
Skills Required:
1. Culinary Expertise: Extensive experience as a Head Chef with a strong background in menu planning and kitchen management.
2. Leadership Abilities: Excellent communication skills, delegation capabilities, and the capacity to motivate and lead a team effectively.
3. Financial Acumen: Proficiency in budgeting, cost control measures, and ensuring profitability without compromising quality.
4. Adaptability: Keeping up with culinary trends, and best practices, and being able to innovate menus according to changing preferences.
5. Technical Skills: Familiarity with various software programs for restaurant management and reporting purposes.

Qualifications:
1. Education: A degree in Culinary Science or a related field is preferred.
2. Experience: Minimum of several years of experience as a Head Chef in upscale establishments or hotels.
3. Certifications: Knowledge of HACCP procedures is beneficial for maintaining food safety standards.


***Please send your CV to [email protected]***