Executive Chef At Summit Recruitment And Search

Key Responsibilities:
Lead and manage all food outlets, including restaurants, coffee house, and in-room dining services.
Plan and direct food preparation and culinary activities, ensuring high quality and aesthetic presentation.
Oversee kitchen staff performance and ensure adherence to food safety procedures.
Manage kitchen assets and equipment, reporting issues and making recommendations for replacements.
Monitor and control food costs, inventory, and supplies in collaboration with the purchasing department.
Ensure compliance with health, safety, and sanitation regulations, including HACCP standards.
Provide training, performance evaluations, and continuous development for kitchen staff, working with HR.
Lead and oversee the kitchen management team, including Sous chefs and culinary supervisors.
Plan and create seasonal menus, ensuring diversity in culinary programs and recipes
Collaborate with F&B department to coordinate special events and promotions.
Participate in budgeting and control expenditures to ensure cost-effective operations
Ensure consistent food quality, presentation, and taste across all dining areas.

Qualifications:
Culinary Arts Degree or equivalent experience, with flexibility to work varied schedules
Strong experience as an Executive Chef in a high-class, innovative kitchen or hotel/resort environment.
Exceptional leadership and team management skills, with the ability to inspire and mentor.
Strong knowledge of international cuisines, food trends, and culinary best practices.
Expertise in budgeting, forecasting, and cost control.
Thorough understanding of health, safety, and sanitation standards in kitchen operations.
Creativity and a passion for culinary innovation.
Excellent communication, organizational, and problem-solving skills.
International experience is a MUST!