Executive Chef
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Description
- Lead and oversee all kitchen operations, including restaurants, banquet, and special events.
- Develop menus, recipes, and food concepts with strong focus on quality, creativity, consistency, and cost control.
- Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L review.
- Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.
- Supervise and develop culinary team members through training, scheduling, coaching, and performance management.
- Plan and execute food promotions and seasonal culinary programs.
- Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.
- Monitor market trends, guest preferences, and competitor offerings to enhance culinary experiences and business performance.
- Proven experience as Executive Chef or senior culinary leadership role in an upscale/midscale hotel or resort environment.
- Strong knowledge of international cuisine, banquet operations, menu engineering, and food costing.
- Solid leadership, team management, and communication skills.
- Good understanding of budgeting, forecasting, and financial performance analysis.
- Strong knowledge of HACCP, food safety, and hygiene standards.
- Ability to work under pressure in a fast-paced hospitality environment.
- Creative, innovative, and passionate about culinary excellence and guest satisfaction.
- Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.