Job Description

The Executive Chef is responsible for overseeing the daily operations of the hotel's kitchen, including menu creation, management of kitchen staff, ordering and purchasing of inventory, and ensuring quality and safety standards are maintained. The Executive Chef will create an exceptional culinary experience for guests, uphold the hotel's high standards, and ensure the kitchen operates efficiently and profitably.

Key Responsibilities:

• Menu Development:
• Create and update menus in collaboration with the hotel management team.
• Develop new recipes and ensure the quality of dishes served.
• Consider guest feedback, seasonal availability of ingredients, and current food trends in menu planning.
• Kitchen Management:
• Oversee kitchen operations to ensure efficiency and effectiveness.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Ensure all kitchen equipment is properly maintained and in good working order.
• Quality Control:
• Ensure the consistent quality of dishes presented to guests.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure food is prepared and presented in an acceptable manner.
• Conduct regular inspections of food storage, preparation, and presentation areas to ensure compliance with health and safety regulations.
• Cost Management:
• Monitor food and labor costs to ensure financial targets are met.
• Work with the procurement team to source ingredients at competitive prices without compromising quality.
• Implement waste management strategies to minimize food waste.
• Guest Experience:
• Interact with guests to obtain feedback on food quality and service.
• Address and resolve any guest complaints or issues regarding food quality or service promptly and professionally.
• Collaborate with other hotel departments to ensure a seamless guest experience.
• Compliance and Safety:
• Ensure all food safety and sanitation standards are met.
• Keep up-to-date with food safety regulations and ensure the kitchen staff is trained accordingly.
• Conduct regular training sessions for kitchen staff on food handling, sanitation, and safety protocols.
• Innovation and Trends:
• Stay updated with culinary trends and incorporate them into the hotel's offerings.
• Experiment with new culinary techniques and presentations to keep the menu exciting and innovative.

Qualifications:

• Education: Culinary degree or equivalent professional experience.
• Experience: Minimum of 5 years of experience as an Executive Chef or Head Chef in a similar environment.
• Skills:
• Strong leadership and management skills.
• Excellent culinary skills with a focus on quality and creativity.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and multitasking abilities.
• Excellent communication and interpersonal skills.

Working Conditions:

• This role requires long hours, including evenings, weekends, and holidays.
• The Executive Chef will spend a significant amount of time on their feet and may need to lift heavy objects or equipment.

Job Type: Full-time

Pay: From ?40,000.00 per month

Experience:

• total work: 5 years (Preferred)

Work Location: In person