Executive Chef

Responsibilities:

• Oversee all kitchen operations and food production activities.
• Develop menus, recipes, and food presentation standards.
• Supervise the Head Chef, Sous Chefs, and other kitchen personnel.
• Ensure consistency in food quality, taste, and presentation.
• Manage food costs, portion control, and kitchen budgets.
• Monitor inventory, food supplies, and supplier relationships.
• Establish and enforce food safety and hygiene standards.
• Train and mentor kitchen staff.
• Introduce new dishes and improve existing menus.
• Monitor customer feedback and address food-related complaints.
• Coordinate with the Food and Beverage Manager on menu planning and service delivery.
• Prepare reports on kitchen performance, costs, and operational needs.

Requirements:

• HND or professional qualification in Culinary Arts, Hospitality Management, or a related field.
• Extensive experience in professional kitchen management is required.
• Proven experience leading kitchen teams in a hotel, restaurant, or similar establishment.
• Strong menu development, food costing, and budgeting skills.
• Excellent leadership and staff management abilities.
• In-depth knowledge of food safety and sanitation standards.
• Creativity, organization, and exceptional attention to detail.
• Ability to manage multiple kitchen operations under pressure.
• Strong communication and decision-making skills.
• Ability to manage time and meet production deadlines.
• Good organizational and teamwork skills.