We are looking for an **Executive Chef** with strategic vision, strong leadership, and genuine passion for gastronomy to lead and elevate our hotel’s culinary experience. If you are a creative, results-oriented individual committed to excellence, we want to meet you. **Key Responsibilities** * Lead the **entire kitchen operation**, ensuring efficiency, quality, and timely execution. * **Design, update, and standardize innovative menus** aligned with gastronomic trends and guest preferences. * Ensure compliance with **hygiene, food safety, and quality standards**. * Supervise and optimize **budgets, costs, inventory, and procurement**. * Lead, train, and motivate the culinary team, fostering teamwork and professional development. * Coordinate with other departments (Food & Beverage, Procurement, Operations) to ensure a seamless guest experience. * Oversee special events, banquets, and high-volume culinary production. **Ideal Profile** * Minimum **3 years’ experience as Executive Chef or Sous Chef** in high-volume hotels or restaurants. * Formal education in **Gastronomy** or related field. * Strong **leadership, organizational, creative, and decision-making skills**. * Focus on guest service excellence and continuous improvement. * Advanced knowledge of **administration, cost management, and waste control**. * Ability to work under pressure while consistently maintaining high standards. **We Offer** * **Competitive salary** and statutory benefits. * Uniforms and **employee discounts**. * A professional, collaborative work environment with growth opportunities. * Active participation in developing the brand’s gastronomic concept. Employment Type: Full-time Salary: $10,000.00 – $20,000.00 per month Benefits: * Discounts and preferential pricing * Company parking * Option for indefinite-term contract * Staff cafeteria service * Complimentary uniforms Work Location: On-site