Executive Chef at La Campagne Tropicana Beach Resort

Job Summary

• We are looking for an innovative and passionate Executive Chef to lead our kitchen team. The ideal candidate will have a strong culinary background, excellent leadership skills, and a commitment to providing exceptional dining experiences.

Job Responsibilities
Menu Planning and Development:

• Develop and design creative and seasonal menus that align with the brand's concept and vision.
• Ensure menu items are consistent in terms of quality, presentation, and taste.
• Update and adjust the menu based on guest feedback, seasonal availability, and current culinary trends.

Kitchen Management and Leadership:

• Oversee all kitchen operations, ensuring a high standard of cleanliness, organization, and food safety.
• Manage, mentor, and train kitchen staff, creating a positive and collaborative work environment.
• Set performance standards, provide constructive feedback, and conduct performance evaluations for kitchen team members.
• Foster a strong teamwork culture to deliver top-quality service.

Food Quality and Safety Control:

• Ensure all dishes meet the restaurant’s standards of quality, consistency, and taste.
• Maintain strict food safety and hygiene standards in compliance with health regulations.
• Regularly inspect the kitchen to ensure cleanliness and organization, including proper storage of ingredients.

Inventory and Cost Control:

• Manage kitchen inventory, ensuring the proper storage, rotation, and use of ingredients.
• Work closely with the purchasing department to order supplies, while maintaining budgetary guidelines.
• Monitor and control food and labor costs, minimizing waste and optimizing kitchen efficiency.

Customer Interaction and Quality Assurance:

• Occasionally interact with guests, especially for special events, ensuring they have an exceptional dining experience.
• Address any concerns or special requests from guests to guarantee customer satisfaction.

Staff Scheduling and Training:

• Create and manage kitchen staff schedules, ensuring appropriate coverage during peak hours.
• Lead ongoing training to maintain high standards of kitchen operations and culinary excellence.

Collaboration with Management:

• Work closely with the management team to ensure seamless operations between the kitchen and front-of-house staff.
• Participate in menu tastings, special events, and promotions.

Requirements
Education & Experience:

• Culinary degree or equivalent formal training is preferred.
• Proven experience as an Executive Chef or in a senior culinary leadership role (5+ years).
• Strong experience in fine dining, upscale hotels, or large-scale catering is preferred.

Skills & Competencies:

• Excellent culinary skills with the ability to prepare a wide range of dishes.
• Strong leadership and people management skills.
• Excellent knowledge of food safety regulations, kitchen equipment, and inventory management.
• Ability to handle high-pressure situations in a fast-paced environment.
• Creativity and passion for food, with an eye for presentation and detail.

Personal Traits:

• Strong communication skills with the ability to work well under pressure.
• Motivated, passionate, and results-oriented.
• A collaborative approach with a positive attitude and strong problem-solving skills.

Benefits

• Competitive salary
• Opportunities for career development and advancement
• A dynamic and creative work environment.