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 customer satisfaction. The ideal candidate must possess exceptional culinary skills, strong leadership abilities, and a passion for delivering an extraordinary dining experience.

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.