As an Executive Chef at The District Hotel, you will be responsible for overseeing the culinary operations and ensuring the highest level of food quality and guest satisfaction. You will work in a fast-paced environment, leading a team of talented chefs and kitchen staff. Utilizing hospitality software, you will manage inventory, create menus, and streamline kitchen processes for maximum efficiency.
Join our team as an Executive Chef and showcase your culinary expertise while contributing to an exceptional dining experience at The District Hotel.
Responsibilities
Culinary Leadership: Develop innovative menus, maintaining high standards of food preparation, presentation, and taste.
Team Management: Lead and inspire kitchen staff, fostering a collaborative and productive work environment.
Menu Planning and Development: Create enticing menus that cater to diverse tastes and dietary requirements.
Inventory and Cost Control: Manage inventory, track food costs, and implement strategies for minimizing waste and controlling expenses.
- Compliance and Safety: Ensure compliance with health, safety, and sanitation regulations, maintaining a clean and safe kitchen environment.
Must Have
- Proven experience as an Executive Chef or similar role, preferably in a hotel or high-volume establishment.
- Proficiency in using hospitality software for menu creation, inventory management, and cost control.
- Strong leadership and team management skills, with the ability to motivate and mentor kitchen staff.
- Extensive knowledge of culinary techniques, ingredients, and current industry trends.
- Excellent organizational and time management abilities, with the capability to handle multiple tasks simultaneously.
Nice to have
- Menu Engineering Skills: Experience in optimizing menu profitability and cost control based on guest preferences and market trends.
- Culinary Training and Certifications: Additional culinary training or certifications demonstrating commitment to continuous learning and professional development.
- Multicultural Cuisine Expertise: Proficiency in preparing diverse cuisines to enhance the hotel's culinary offerings.
- Creativity and Innovation: Ability to think creatively in menu development, incorporating unique flavors and presentation techniques.
- Vendor Relationships: Established relationships with local suppliers, promoting sustainability and sourcing high-quality ingredients.