Executive Chef

Overview

To manage our culinary staff and elevate our Food & Beverage Outlets, including our Meetings & Events services, we are looking for an Executive Chef with expertise and passion. In order to guarantee that the cuisine is prepared and presented to the clients' satisfaction, the Executive Chef will oversee the day-to-day operations of the kitchen.

Responsibilities

• Create inventive, seasonal menus that showcase current trends and tastes. • Work together with food vendors to find premium regional ingredients. • Menus should be modified in response to local conditions, seasonal availability, and visitor input. • To ensure the best quality, keep an eye on how every food is prepared, cooked, and presented. • Make sure that the garnishing, plating, and portion sizes adhere to established guidelines. • Keep an eye out for emerging culinary trends and use them to maintain inventive and fresh offerings. • Plan, organise, and oversee the preparation and presentation of all food for events, such as meetings, conferences, banquets, and business gatherings. • Retain the flexibility to modify offers and layouts in response to input from guests, the nature of the event, and the kind of service needed. • Assure seamless coordination with front-of-house teams to match service standards and event schedules. • Keep an eye on and manage kitchen expenses, including waste, staff, and food. • Create and stick to budgets and report on expenses, output, and kitchen performance. • Ordering, receiving, and stock rotation are all part of inventory management. • To control the cost of food, collaborate closely with the cost control team. • Work along with the front-of-house staff to comprehend and accommodate all dietary needs and visitor preferences. • To enhance the eating experience, take into account customer input and modify the menu.

Requirements

• A minimum of four to five years of experience working for global chain hotels. • A minimum of two years as an executive chef and at least five years of experience in a senior culinary role. • Hotel management degree, bachelor's degree, or its equivalent. • A team player who can motivate a really motivated group to achieve goals. • Must be imaginative, creative, and possess excellent communication skills. • Knowledge of HACCP and other food safety regulations. • Strong time-management, organising, and leadership abilities. • The capacity to effectively manage several tasks and perform under duress.