Executive Chef

Job description

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef, reports directly to the Director of Culinary and F&B Guest Experience and will collaborate with restaurant management to create seasonal and specialty menus that reflect our brand and meet customer expectations. You will be expected to maintain cost control, manage vendor relationships, and ensure compliance with health and safety regulations. The ideal candidate will have a passion for food, excellent organizational skills, and the ability to inspire and mentor a diverse team of culinary professionals. You will also be responsible for training kitchen staff, conducting performance evaluations, and fostering a positive and productive work environment. Your ability to manage multiple tasks, adapt to changing demands, and maintain a high level of professionalism will be key to your success in this role.

Responsibilities

· Develop and update seasonal and specialty menus
· Oversee daily kitchen operations and food preparation
· Ensure food quality, presentation, and consistency
· Manage kitchen staff scheduling and performance
· Monitor inventory and order supplies as needed
· Maintain food cost and labor cost within budget
· Ensure compliance with health and safety regulations
· Train and mentor kitchen staff
· Collaborate with management on menu pricing and promotions
· Handle customer feedback and resolve food-related issues
· Implement and enforce kitchen policies and procedures
· Stay current with culinary trends and techniques

Desired profile

Qualifications :

·  Minimum 3 years work experience as Executive Chef, or Executive Sous chef in larger operation.
·  Good practical, operational and adequate administrative skills with a flair for creativity are a must.
·  Strong leadership and team management skills
·  Excellent knowledge of food safety and sanitation standards
·  Creative and innovative approach to menu planning
·  Excellent communication and interpersonal abilities
·  Proficiency in kitchen equipment and cooking techniques
·  Experience with budgeting and cost control
·  Knowledge of inventory and supply chain management