Executive Chef

Qualifications Degree or Diploma in Culinary Arts Hotel Management Professional certifications in culinary skills are a plus Extensive experience in highvolume kitchens and multicuisine operations Key Responsibilities Oversee the entire kitchen operation including menu planning food preparation and presentation Develop and innovate recipes menus and culinary offerings to maintain high standards Supervise train and mentor kitchen staff including sous chefs and junior cooks Monitor food quality hygiene safety and portion control Manage inventory ordering of ingredients and control food costs Ensure compliance with health safety and sanitation regulations Collaborate with management to plan special events banquets and catering services Requirements Proven experience as an Executive Chef or Senior Chef in hotels resorts or fine dining establishments Ability to lead a large kitchen team and manage multicuisine operations