Executive Chef

Key Responsibilities:

Menu development and pricing: Design seasonal or concept-driven menus, create recipes, set dish prices based on food costs and guest expectations, and keep offerings innovative while aligned with the establishment’s theme.
Kitchen operations and quality control: Oversee daily food preparation, plating, and service; enforce consistency and high standards; conduct line checks and taste dishes.
Staff leadership: Hire, train, schedule, mentor, and evaluate kitchen team members (sous chefs, cooks, prep staff, dishwashers); foster a positive culture and handle performance issues.
Inventory, purchasing, and cost control: Source ingredients from vendors, manage inventory, minimize waste, control food and labour costs, and work within budgets.

Benefits includes: free accommodation,  health insurance, paid vacation/holiday, sick leave, maternity/paternity leave,  performance bonuses and allowance.

International Jobs
⟦0105⟧
Hotel Management Sector