Executive Chef

The Resort Executive Chef oversees the daily operations of the restaurant and hotel kitchens. This may include hiring, training, and overseeing kitchen staff, and ensuring high-quality, cost-effective dishes.

                                                     RESORT EXECUTIVE CHEF

DUTIES AND RESPONSIBILITIES:

• Provide overall leadership and direction for all kitchen operations, ensuring alignment with brand standards and luxury hotel expectations.

• Communicate strategic priorities, daily objectives, and operational changes to culinary leadership and kitchen teams.

• Identify situations that may compromise food quality, service standards, or guest satisfaction, and implement corrective actions promptly.

• Oversee daily food production, menu execution, and presentation across all outlets.

• Review and approve market lists, production plans, and requisitions to ensure operational efficiency and cost control.

• Supervise inventory controls, ensuring accurate daily, weekly, and monthly inventories are conducted.

• Meet regularly with the Chief Steward to review equipment requirements, banquet operations, cleaning schedules, and health, safety, and sanitation compliance.

• Ensure proper staffing levels, scheduling, and attendance control; review and validate reports of absences or lateness.

• Enforce grooming, hygiene, and uniform standards for all culinary staff.

• Ensure all kitchens are fully equipped and organized with the necessary tools, supplies, and equipment to meet business demands.