
Executive Culinary Director
2 days ago
The Head Chef is a senior-level culinary professional responsible for leading kitchen operations, menu design and food quality to ensure guest satisfaction and adherence to hygiene and safety standards.
- Manage daily kitchen activities from food preparation to final presentation.
- Develop innovative menus based on seasonal availability and customer preferences.
- Maintain inventory and place orders for ingredients and equipment while controlling food costs and minimizing waste.
- Ensure compliance with food safety and hygiene regulations through regular kitchen audits.
- Schedule, train and manage kitchen staff to foster a collaborative team environment.
- Inspect dishes before service to assure top quality and consistency.
- Address operational or quality issues promptly and efficiently.
- Collaborate with management for menu costing and planning special events or promotions.
- Stay updated on culinary trends, techniques and best practices.
- Negotiate with local vendors to source quality ingredients.
- Bachelor's degree in Culinary Arts or Hotel Management preferred.
- Minimum 10 years of experience with at least 2 years in a head chef/leadership role.
- Strong leadership, creativity and management skills.
- Familiarity with kitchen equipment, menu planning, food costing and inventory systems.
- Proficiency in MS Office and restaurant management software.
As a Head Chef, you will have the opportunity to create new recipes, experiment with flavors and present your work to discerning guests. You will be part of a dynamic team working together to deliver exceptional dining experiences.
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Executive Culinary Director
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