Executive Culinary Leader
We are seeking a highly skilled and experienced Executive Culinary Leader to lead our culinary team at a luxury boutique hotel.
* Culinary Visionary: Develop innovative, seasonal menus that align with the hotel's theme, considering dietary restrictions, costing, and local ingredients availability.
* Kitchen Operations Management: Oversee kitchen operations, including staffing, scheduling, training, and ensuring adherence to safety and sanitation standards.
* Quality Assurance: Maintain high food quality standards by conducting regular inspections, tasting sessions, and providing guidance to the kitchen team.
* Inventory Control and Cost Management: Manage inventory levels, minimize waste, and control costs by implementing efficient purchasing practices and portion control.
* Interdepartmental Collaboration: Coordinate with other departments, such as event planning or F&B management, to ensure seamless service and meet guest expectations.
The ideal candidate will possess:
* Minimum 4 years' experience as an Executive Chef or Senior Sous Chef in a similar environment.
* Diploma-level qualification in Hospitality/Travel/Tourism.
* Level 3 Food Safety (HACCP) certification.
* Excellent communication, people management, and customer care skills.
* Ability to work flexible shifts and deliver quality and standards.
A competitive salary, free gym access, and meal benefits await the successful candidate.