Executive Chef

To provide strategic leadership and management of all kitchen operations by planning, organizing, and overseeing food production to ensure exceptional food quality, innovation, hygiene, cost control, and operational efficiency while delivering outstanding dining experiences and maximizing departmental profitability. Duties: Develop and review menus that meet customer preferences, promote innovation, and support the company's revenue and profitability objectives. Prepare, monitor, and control food costing to ensure efficient utilization of resources and achievement of approved cost targets. Implement and maintain HACCP principles, food safety standards, and hygiene procedures in compliance with statutory and company requirements. Supervise and coordinate all kitchen operations to ensure efficient food preparation, production, and timely service delivery. Coordinate with suppliers to ensure the timely procurement of quality food products and kitchen supplies while maintaining established standards. Ensure consistent food quality, presentation, portion control, and compliance with established culinary standards. Plan staff schedules and allocate duties to ensure adequate staffing levels and efficient kitchen operations. Monitor and control inventory levels, stock rotation, and storage practices to minimize losses and maintain optimal stock levels. Implement waste reduction initiatives through effective inventory management, portion control, and efficient kitchen operations. Coordinate the training, coaching, and development of kitchen staff to enhance skills, productivity, and succession planning. Perform menu engineering and recipe standardization to optimize profitability, customer satisfaction, and operational efficiency. Perform any other duties as may be assigned by the General Manager from time to time. Key Performance Indicators (KPIs) Food cost maintained within approved targets. Compliance with kitchen hygiene and food safety standards. Guest satisfaction ratings on food quality and presentation. Reduction in food wastage and kitchen losses. Timely preparation and service of meals in accordance with established service standards. Profitability of menu items through effective menu engineering and cost management.

Must have: Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution. A Diploma in Culinary Arts or Food Production with extensive relevant experience may be considered. Minimum of Seven(7) years' relevant experience in food production in a hotel or hospitality environment. Strong culinary, menu planning, food costing, kitchen management, food safety, leadership, inventory management, staff development, communication, problem-solving, and organizational skills, with proficiency in kitchen management systems and Microsoft Office applications.