Executive Chef at La Campagne Tropicana Beach Resort

Job Summary

• The Executive Chef at La Campagne Tropicana Beach Resort oversees all culinary operations, ensuring the highest food quality and presentation standards.
• This role requires a creative and experienced leader who can manage kitchen staff, develop innovative menus, and deliver exceptional dining experiences for our guests.

Key Responsibilities
Menu Development and Planning:

• Create and update menus that reflect seasonal ingredients and contemporary culinary trends.
• Develop special menus for events, holidays, and promotional activities.
• Ensure all menus are cost-effective and meet the resort’s standards for quality and variety.

Kitchen Management:

• Oversee the daily operations of all kitchen areas, including restaurants, bars, buffet points, and room service.
• Ensure all food preparation and presentation meet the resort’s standards and customer expectations.
• Monitor kitchen equipment and ensure it is maintained and in good working condition.

Staff Management:

• Train and manage kitchen staff, including sous chefs, line cooks, and other culinary personnel.
• Create work schedules, manage time-off requests, and ensure adequate staffing levels.
• Foster a positive and collaborative work environment, encouraging staff development and growth.

Quality Control:

• Implement and oversee food safety and sanitation standards in compliance with local health regulations.
• Regular inspections of kitchen and storage areas are conducted to ensure cleanliness and organization.
• Maintain high standards of food quality, taste, and presentation.

Budgeting and Cost Control:

• Develop and manage the kitchen department’s budget, including labor, food, and operating expenses.
• Monitor and control food costs, waste, and inventory levels.
• Negotiate with suppliers and vendors to obtain the best prices for ingredients and supplies.

Guest Experience:

• Interact with guests to receive feedback on food quality and service.
• Address and resolve any guest complaints or concerns related to dining experiences..

Innovation and Trends:

• Stay informed about industry trends, new techniques, and emerging culinary innovations.
• Experiment with new recipes and techniques to keep the resort’s offerings fresh and exciting.

Qualifications

• Culinary Degree or equivalent certification
• Minimum of 5 years of proven experience as an Executive Chef or a similar role, preferably in a resort or high-end hospitality environment.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Excellent leadership and management skills.
• Ability to manage budgets and control costs effectively.
• Outstanding communication and interpersonal skills.
• Creative and innovative mindset with a passion for culinary arts.
• Strong organizational skills and attention to detail.
• Knowledge of food safety and sanitation regulations.

Working Conditions:

• Ability to work flexible hours, including nights, weekends, and holidays.
• Fast-paced, high-pressure environment requiring strong multitasking abilities.