Executive Chef / Chef De Partie / Commis I

Executive Chef / Executive Sous - application open from now untill July 31,2026 and will manage the interview from the beginning of August onwards ......................................................................................... -Oversee and manage all kitchen operations, ensuring the highest standards of food quality, presentation, and service in line with international hotel standards. -Develop and implement culinary strategies that align with the hotel’s brand positioning, market trends, and business objectives. -Maintain full responsibility for food quality control, from ingredient selection to preparation and final presentation, ensuring consistency and excellence at all times. -Manage food cost effectively, including portion control, inventory management, and waste reduction, to achieve budgetary targets. -Lead, train, and develop the kitchen team at all levels, fostering a culture of professionalism, teamwork, and continuous improvement. -Design, update, and innovate menus to ensure variety, creativity, and alignment with guest expectations and brand standards. -Ensure strict compliance with food safety, hygiene, and health & safety regulations in accordance with local laws and international standards. -Collaborate closely with other departments, including Food & Beverage, Purchasing, and Management, to ensure smooth and efficient operations. -Support marketing initiatives through menu promotions, special events, and culinary experiences that enhance guest satisfaction and drive revenue.

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