Job description for Executive Chef at Veranda Hotels & Residences
Key Responsibilities
- Lead and manage all kitchen operations, including restaurants, banquets, room service, and special events.
- Develop and update menus based on market trends, guest preferences, and business objectives.
- Ensure consistent food quality, presentation, and portion control across all outlets.
- Monitor food costs, inventory levels, and kitchen expenses to achieve budget targets.
- Oversee food preparation processes and maintain operational efficiency.
- Recruit, train, coach, and develop kitchen team members.
- Ensure compliance with food safety, sanitation, and hygiene standards.
- Collaborate with Sales, Marketing, and F&B teams to support promotional activities and special events.
- Manage supplier relationships and oversee purchasing requirements.
- Prepare budgets, forecasts, and operational reports for management review.
Qualifications
- Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum 5 years of culinary experience in a leadership role within the hospitality industry.
- Strong knowledge of international and local cuisines, food trends, and kitchen operations.
- Proven experience in menu engineering, cost control, and kitchen management.
- Strong leadership, coaching, and team development skills.
- Excellent organizational and problem-solving abilities.
- Certification in food safety and hygiene is preferred.
