Executive Chef

After 40 Hotel is seeking a passionate and highly skilled Executive Chef to lead our culinary team and deliver exceptional dining experiences. This leadership role requires an experienced professional with a deep understanding of modern and traditional cuisines, excellent team management skills, and a strong commitment to quality and innovation.

Key Responsibilities

• Develop and execute innovative menus that reflect the hotel’s brand and meet guest expectations.
• Ensure consistency in food preparation, presentation, and quality across all dishes.
• Stay updated on culinary trends and introduce creative ideas to keep offerings competitive and fresh.
• Lead, mentor, and inspire the kitchen team, fostering a culture of excellence and teamwork.
• Recruit, train, and manage staff to ensure high performance and professional growth.
• Schedule and allocate kitchen staff effectively to meet operational demands.
• Oversee daily kitchen operations, ensuring adherence to hygiene, health, and safety standards.
• Manage food costs, inventory, and procurement to maximize profitability while minimizing waste.
• Work closely with suppliers to source high-quality ingredients at optimal prices.
• Collaborate with the front-of-house team to understand guest preferences and feedback.
• Ensure prompt and professional handling of special dietary requests and concerns.
• Develop and manage the kitchen’s budget, ensuring alignment with overall hotel financial goals.
• Monitor and control food and labor costs to maintain profitability.
• Ensure compliance with all food safety, sanitation, and regulatory standards.
• Maintain high standards of cleanliness and organization throughout the kitchen.

Requirements

• Minimum 10 years of culinary experience, with at least 5 years in an executive chef role.
• Proven expertise in a range of cuisines, with a focus on both traditional and modern techniques.
• Strong leadership and team management skills.
• Excellent knowledge of food safety, hygiene, and regulatory requirements.
• Financial acumen, with experience managing budgets and controlling costs.
• Creativity, innovation, and attention to detail in menu development and execution.
• Exceptional communication and organizational skills.