Executive Chef

Job description

Executive Chef at the employer hotel in the eastern region, overseeing all culinary operations, ensuring high food quality, presentation, cost control, and overall profitability. Collaborates with the Food and Beverage manager to develop new menus and individual menu items based on current food trends and regional tastes. Communicates with guests and clients to assess their satisfaction, address concerns, and implement improvements to enhance the dining experience. Oversees budget management, forecasting, and reporting to ensure financial goals are met and culinary operations align with hotel objectives. Improves kitchen processes and develops a high-performing team through performance management, professional development, and recognition programs. Ensures compliance with health, safety, sanitation, and alcohol awareness regulations, and promotes a culture committed to the highest standards of guest and team member well-being - applies through the announced application channel of the entity

Requirements

• what is required for your stay

Skills