Executive Chefs

• HND / B.Sc in any related field
• 2-4 years as an Executive Chef or Sous Chef at a luxury hotel or restaurant.
• Culinary degree from an accredited culinary institute.
• Expertise in diverse cooking techniques and cuisines.
• Knowledge of health regulations, food handling and kitchen safety.
• Commitment to culinary innovation and outstanding guest experiences.

• HND / B.Sc in any related field
• 2-4 years as an Executive Chef or Sous Chef at a luxury hotel or restaurant.
• Culinary degree from an accredited culinary institute.
• Expertise in diverse cooking techniques and cuisines.
• Knowledge of health regulations, food handling and kitchen safety.
• Commitment to culinary innovation and outstanding guest experiences.

Job Summary

• The Executive Chef will be responsible for leading the kitchen team, managing food budgets and costs, developing menus, ensuring food quality and standards, and delivering unforgettable dining experiences.

Duties

• Oversee and coordinate all aspects of the kitchen including staff management, culinary standards, budgeting and ordering, and lead menu development using seasonal and local ingredients; oversee recipe creation and documentation
• Hire, train, and supervise a team of Sous Chefs and kitchen staff; create schedules, assign duties, and ensure consistently high standards in food preparation, plating, and presentation across all menus and stations
• Manage vendor relationships; oversee inventory controls and food/supply ordering and enforce rigorous food safety and sanitation practices; comply with regulations
• Coordinate preparations for banquets, special functions, and VIP events and interact with guests to receive feedback on dining experience and food quality.