Executive Chef

About the role

Responsible for leading culinary operations in an Accommodation & Food Services setting. Oversees menu development, food production, and presentation, ensuring quality and alignment with company standards.

Responsibilities

• Develop and manage menus, including production and presentation standards.
• Ensure consistent food safety practices and compliance with regulations and internal requirements.
• Control food costs through budgeting, portioning, and waste reduction.
• Lead, train, and develop kitchen staff to maintain a high-performance team.
• Coordinate purchasing, ordering, receiving, and inventory management.
• Partner with client leadership to understand customer needs and tailor offerings.

Qualifications

• Strong leadership and operational excellence in high-volume food service.
• Proven commitment to food safety, quality, and continuous service improvement.
• Ability to manage costs while maintaining exceptional culinary standards.
• Excellent communication and stakeholder management skills.
• Support for service culture, diversity, and quality of life initiatives.