Executive Chef
Key Responsibilities
- Culinary Leadership: Direct daily kitchen production for resort restaurants, bars, banquets, and catering.
- Menu Development: Design creative, seasonally inspired menus using local and sustainable ingredients.
- Financial Management: Control food and labor costs, manage inventory, handle vendor purchasing, and meet financial budgets.
- Staff Management: Hire, train, mentor, and schedule kitchen brigade and stewarding teams.
- Quality & Safety: Enforce strict hygiene, sanitation, and HACCP regulations across all food prep areas. [1, 2, 3, 4, 5, 6, 7, 8, 9]
Qualifications
- Experience: 5+ years of culinary leadership experience in high-volume hotels, resorts, or multi-outlet operations.
- Education: Culinary arts degree or formal training preferred; degree in hospitality management is a plus.
- Certifications: Current ServSafe Manager certification and local health cards.
- Skills: Strong financial acumen, exceptional leadership, and deep knowledge of international cooking techniques. [1, 2, 3, 4]