Executive Chef

The Executive Chef will be responsible for overseeing all aspects of the hotel's culinary operations, ensuring the highest standards of food quality, presentation, and guests satisfaction.

Responsibilities:

• Develop and implement menus that meet the expectations of hotel guests, ensuring variety, quality, and creativity in food offerings.
• Supervise and direct the work of the culinary team, including chefs, cooks, and kitchen staff, providing guidance, training, and performance feedback.
• Plan and manage the kitchen budget, maintaining cost control measures without compromising on food quality.
• Maintain high standards of cleanliness, organization, and food safety in the kitchen area, ensuring compliance with health and safety regulations.
• Collaborate with food and beverage managers to coordinate menu planning, special events, and catering services.
• Monitor and control inventory levels, ensuring proper stock rotation, minimizing waste, and maximizing efficiency.
• Foster a positive and collaborative work environment, promoting teamwork, morale, and professional development among kitchen staff.
• Stay updated on culinary trends and innovations, incorporating new techniques and ingredients into menu offerings.
• Ensure adherence to standardized recipes, portion sizes, and presentation guidelines.
• Liaise with suppliers and vendors to ensure the availability of high-quality ingredients and negotiate favorable pricing.

Requirements:

• Proven experience as an Executive Chef or similar role in large All- Inclusive properties.
• Proven track record of successfully launching and overseeing operations in a large-scale, all inclusive hotel environment, featuring multiple restaurants.
• In-depth knowledge of various cuisines, culinary techniques, and food safety regulations.
• Strong leadership and organizational skills, with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to interact with staff, management, and guests effectively.
• Exceptional creativity and a passion for culinary excellence, demonstrated through innovative menu development.
• Strong financial acumen with experience in budgeting, cost control, and inventory management.
• Ability to work in a fast-paced environment, handle multiple priorities, and meet deadlines.
• Flexibility in work schedule, including weekends, holidays, and evenings, as required.
• Degree or certification in culinary arts or a related field is preferred.