The Executive Chef is responsible for overseeing all culinary operations in the hotel, including menu development, kitchen management, and food quality control.
Key Responsibilities:
1. Culinary Leadership: Provide culinary direction and guidance to kitchen staff.
2. Menu Development: Develop and implement new menus, recipes, and culinary concepts.
3. Kitchen Operations: Oversee daily kitchen operations, ensuring efficiency, quality, and safety.
4. Food Quality Control: Maintain high standards of food quality, presentation, and guest satisfaction.
5. Inventory Management: Manage food inventory, including ordering, storage, and control.
6. Team Management: Lead, train, and develop kitchen staff, including sous chefs, line cooks, and kitchen assistants.
7. Budgeting and Cost Control: Manage culinary budgets, track expenses, and identify cost-saving opportunities.
Requirements:
1. Culinary Education: Degree or diploma in Culinary Arts or related field.
2. Experience: Minimum 5-7 years of experience in a senior culinary role, preferably in a hotel or hospitality setting.
3. Skills: Strong culinary skills, leadership, and communication abilities.
Performance Metrics:
1. Food Quality: Maintain high standards of food quality and presentation.
2. Guest Satisfaction: Ensure high levels of guest satisfaction and loyalty.