Executive Chef – Culinary Leader for Hotel

About the role

The Executive Chef will lead the culinary operations of a hotel, ensuring exceptional food quality, innovative menu creation, and strict adherence to safety standards. This role combines strategic menu development with hands‑on kitchen management to deliver memorable dining experiences for guests.

Key responsibilities

• Lead and manage the culinary team across all hotel dining outlets.
• Develop and execute innovative, creative menus that reflect guest preferences and culinary trends.
• Maintain the highest standards of food quality, presentation, and taste.
• Ensure rigorous compliance with food safety, sanitation, and environmental health policies.
• Collaborate with suppliers to source premium ingredients and manage inventory control.
• Oversee kitchen budgets, monitor food costs, and implement cost‑control measures.
• Establish and enforce culinary policies, procedures, and quality standards.
• Train, mentor, and develop kitchen staff, fostering a culture of continuous improvement.
• Supervise kitchen operations during service hours to guarantee smooth execution.
• Adapt recipes to meet dietary, cultural, and special event requirements.
• Participate in special culinary events, promotions, and guest interactions.
• Work with other hotel departments to support banquet and event culinary needs.

Required profile

• Proven ability to lead and manage a culinary team in a hotel environment.
• Strong knowledge of food safety, sanitation, and environmental health standards.
• Experience in menu development, cost control, and inventory management.
• Capability to train and develop staff, promoting excellence in culinary techniques.

Required skills