Executive Chef

Designing, developing, and updating menus (including seasonal or special menus), creating recipes, setting item prices, and ensuring dishes align with the establishment’s concept, quality standards, and customer preferences.
Overseeing daily kitchen operations: food preparation, cooking, plating, service delivery, workflow efficiency, and consistency of quality and presentation.
Managing the kitchen team — hiring, training, scheduling, supervising, mentoring, and evaluating staff (sous chefs, line cooks, prep cooks, and others); building a positive kitchen culture.
Controlling costs and finances: managing food and labour budgets, inventory, purchasing/sourcing ingredients from vendors, minimizing waste, tracking food costs, and contributing to overall profitability.

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

International Jobs
⟦0108⟧
Hotel Management Sector