Executive Chef

The role involves overseeing all aspects of kitchen operations, including food purchasing, preparation, menu planning, and supervision of kitchen staff. The incumbent ensures the production of high-quality food products while maintaining cost efficiency aligned with management objectives. Coordination with other hotel departments is essential to deliver seamless kitchen service and uphold standards of hygiene and labor regulations.

Key Responsibilities

- Supervise kitchen operations during all peak periods to ensure smooth workflow and quality control.
- Directly manage all kitchen employees, including staff cafeteria personnel, fostering positive labor relations and compliance with hygiene and labor laws.
- Oversee food preparation processes, focusing on cost control, quality, quantity, inventory management, portion control, menu planning, recipe adherence, and sample testing in collaboration with the Purchasing Department.
- Establish and enforce job methods and cooking standards to maintain high food and service quality.
- Personally inspect food items during lunch and dinner services to verify presentation and quality meet established standards.
- Collaborate with the Food & Beverage Manager to plan daily menus and conduct quarterly reviews of all other menus.
- Innovate and develop new cooking methods to enhance cuisine quality by staying updated with industry trends through trade publications, networking with other chefs, and visiting external kitchens.
- Conduct training programs for kitchen staff according to scheduled plans to ensure skill development and operational efficiency.
- Interview, hire, and place kitchen staff appropriately, establish work schedules, and define job requirements.
- Prepare inventories, budgets, and forecasts; adjust work schedules monthly; and report on payroll, overtime, absenteeism, and accidents.
- Manage market lists, place orders for necessary food items, and inspect deliveries such as meat, fish, and vegetables for quality.
- Develop and standardize recipes to ensure consistent portion control, taste, and quality; test new products and recipes.
- Make daily requisitions for food supplies to maintain optimal inventory turnover.
- Analyze daily food sales, reconcile butcher shop accounts, and monitor food costs alongside other operational expenses.
- Ensure payroll and food cost targets outlined in the fiscal budget are met.
- Propose ideas to improve profitability.
- Prepare timesheets and daily personnel reports.
- Control overtime and seek approval from the Food & Beverage Manager as needed.
- Manage hiring, training, discipline, and termination of personnel in coordination with the Food & Beverage and Personnel departments.
- Perform managerial duties as assigned and support other management functions.
- Ensure compliance with ISO 9001 and ISO 14001 standards.

Required Qualifications

- Relevant experience: 15 to 18 years in kitchen management or a related field.
- Academic qualification: FA (Intermediate level education).

Competencies

- Strong verbal communication skills.
- Effective coordination and organizational abilities.
- Creativity and innovation in culinary practices.
- Capability to develop and mentor others.
- Flexibility and adaptability in a dynamic environment.
- Ability to multitask efficiently.
- Strong teamwork and collaboration skills.

The application deadline for this position is 30th October 2026.