Executive Chef

Key Responsibilities:

Design, develop, and update menus (including seasonal specials) aligned with the restaurant’s theme, brand, budget, and target customers; create recipes and set pricing.
Oversee all kitchen operations, including food preparation, plating consistency, quality control, and service flow.
Hire, train, schedule, supervise, and develop kitchen staff (sous chefs, line cooks, prep cooks, pastry staff, etc.); conduct briefings and performance management.
Manage inventory, ordering, supplier relationships, and food costs to meet profitability targets (often with full or shared P&L responsibility).
Ensure strict compliance with food safety, hygiene, allergen, and health regulations.

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

International Jobs
⟦0110⟧
Hotel Management Sector