Executive Chef

Core Responsibilities:

Develop and maintain menus that reflect the venue’s concept, seasonality, and cost targets.
Oversee daily kitchen operations: prep, cooking, plating, and service flow.
Hire, train, schedule, mentor, and evaluate kitchen staff (sous chefs, line cooks, Pastry/Station leads).
Enforce food safety, sanitation, and HACCP/ServSafe standards; prepare for inspections.
Control food, beverage, and labor costs; manage purchasing, inventory, and vendor relationships.
Maintain quality control and consistency across all shifts and outlets.
Monitor kitchen equipment and facilities; coordinate maintenance and capital requests.
Collaborate with F&B management, front-of-house, and marketing on promotions, events, and guest feedback.

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

International Jobs
⟦0111⟧
Hotel Management Sector