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!