The Executive Chef is responsible for overseeing all kitchen operations, from menu development to kitchen team management and ensuring quality standards; must work closely with other hotel departments to ensure guest expectations are exceeded. **Main Responsibilities:** * **Menu Development:** * Create and update innovative and appealing menus that align with the hotel's identity and guest expectations. * Design dishes using high-quality ingredients to deliver an exceptional culinary experience. * Stay updated on culinary trends and market preferences. * **Kitchen Management:** * Supervise daily kitchen operations, including food preparation, dish presentation, and service. * Coordinate the work of the kitchen team, establishing clear roles and fostering a collaborative working environment. * Ensure compliance with hygiene and food safety standards, following local regulations and hotel policies. * **Cost Control:** * Manage the kitchen budget, controlling ingredient costs, labor, and other operational expenses. * Implement efficient inventory control practices to minimize waste and optimize resources. * **Team Development:** * Recruit, train, and motivate kitchen staff. * Evaluate team performance, providing constructive feedback and professional development opportunities. * **Guest Relations:** * Interact with guests to collect feedback on culinary experiences and address any concerns or special requests. * Collaborate with the sales and marketing team to promote special events, themed menus, and other hotel dining offerings. * **Interdepartmental Collaboration:** * Work closely with other hotel departments such as room service, bar, and restaurant to ensure smooth and efficient operations. **Requirements** * **Education and Experience:** * Degree in Culinary Arts, Hotel Management, or related field. * Minimum of 8 years of professional cooking experience, with at least 5 years in a leadership role or as an Executive Chef in a hotel environment. * Experience in menu creation and culinary cost and budget management. * Experience in H distinction certification **Skills and Competencies:** * **Culinary Creativity:** Ability to design innovative and exciting menus. * **Leadership and Team Management:** Proven skills in team supervision, conflict resolution, and talent development. * **Knowledge of Food Safety Standards:** Experience in complying with hygiene and safety regulations. * **Communication Skills:** Excellent verbal and written skills for interacting with guests, staff, and suppliers. * **Organizational Skills:** Ability to manage multiple tasks simultaneously and work under pressure. * **Customer Orientation:** Focus on customer satisfaction and ability to respond to their needs and expectations. Job type: Full-time Salary: Starting at $25,000.00 per month Benefits: * Savings fund * Employee discount * Discounts and preferential pricing * Free parking * Option for indefinite contract * Dining services * Free uniforms * Additional vacation days or paid leave * Grocery vouchers Education: * Completed bachelor's degree (Desirable) Experience: * Cooking: 8 years (Desirable) Workplace: On-site job Expected start date: 12/15/2025