Executive Chef

Executive Chef responsible for planning menus, overseeing food purchasing and inventory, training and managing a team of chefs, and maintaining kitchen hygiene and sanitation standards. Requires strong leadership and management skills, knowledge of various cuisines and cooking techniques, and excellent time management and organizational skills.

Requirements

• Minimum of 5 years of experience as an Executive Chef in a high-end restaurant or luxury hotel
• Culinary degree or equivalent training and experience in the culinary field
• Strong leadership and management skills, with the ability to motivate and inspire a team
• Knowledge of various cuisines and cooking techniques, as well as current food trends
• Excellent time management and organizational skills
• Ability to work in a fast-paced and high-pressure environment
• Strong communication and interpersonal skills
• Knowledge of health and safety regulations and procedures
• Proven track record of managing budgets and controlling costs
• Ability to adapt to changing situations and make quick decisions
• Fluent in English, both written and verbal
• Willingness to work long hours and weekends as needed