Our culinary philosophy revolves around creating memorable moments through innovative and artfully crafted cuisine. We are currently seeking an Executive Chef with specialized expertise in sushi to lead our culinary team and elevate our dining offerings to new heights.

As our Executive Chef, you will be the visionary and leader behind our culinary operations, ensuring an exceptional dining experience that reflects the luxury standards of our hotel. You will oversee all kitchen and culinary activities, taking charge of two distinctive outlets: a full-service restaurant and a high-end sushi bar. Your creativity, attention to detail, and leadership will help craft unforgettable gastronomic experiences for our discerning guests.

Key Responsibilities:

Oversee all daily kitchen operations, including staffing, planning, and assigning tasks to maintain smooth and efficient service across multiple outlets.
Lead, mentor, and inspire your team, fostering a culture of growth, development, and excellence. Implement performance goals and provide regular coaching and feedback.
Sushi Expertise: Design and execute an exceptional sushi menu that showcases traditional techniques and innovative approaches. Incorporate the freshest seafood and premium ingredients to create visually stunning and flavorful dishes.
Collaborate with HR as needed, including recruitment, discipline, and team development.
Build a positive and collaborative environment, ensuring that the kitchen team is closely connected with other departments to deliver a seamless guest experience.
Liaise with hotel leadership and department heads to stay aligned with kitchen needs and priorities, ensuring timely responses to requests.
Develop and manage the annual kitchen budget, ensuring financial goals are met through cost control, inventory management, and revenue optimization.
Maintain comprehensive costing and documentation for all dishes, ensuring consistency, profitability, and innovation.
Elevate guest experiences by actively seeking feedback, addressing concerns, and enhancing menu offerings based on guest preferences.
Take part in guest engagement, answering questions about menu items and the culinary experience.
Partner with the Food & Beverage Director for event planning, executing customized menus and presentations for special occasions.
Ensure strict adherence to quality standards, creating memorable, five-star dining experiences with each dish.
Stay ahead of industry trends, incorporating innovations and ideas that keep the hotel’s culinary program competitive and distinctive.
Oversee food safety, security, and inventory management to minimize waste and ensure that food is always stored and handled properly.
Maintain a pristine, hygienic kitchen environment and ensure that all equipment is operational and well-maintained.
Ensure compliance with all health, safety, and governmental regulations, as well as company policies.
Perform additional duties as needed, especially in fast-paced or high-pressure situations.
Create and manage staff schedules, ensuring efficient operations across all shifts.
Foster open communication with your team and maintain an "open door" policy for feedback and discussions.

Desired Skills and Experience:

Degree or certificate in Culinary Arts, Culinary Management, or related field from a recognized institution.
A minimum of 8-10 years of experience in professional kitchens, with a significant portion in luxury or high-end settings.
Proven leadership experience as an Executive Chef, Head Chef, or similar role for at least 3-5 years.
Expertise in a variety of cuisines and kitchen environments, with strong preference for sushi experience.
Mastery of cooking techniques, flavor profiles, and presentation, with a focus on luxury and fine dining.
Strong leadership and team management skills, with the ability to motivate and develop a talented kitchen brigade.
Financial acumen, including budgeting, food costing, and profit margin management.
Excellent problem-solving skills, with the ability to maintain composure in high-pressure environments.

Physical Requirements:

Must be able to lift up to 30 pounds.
Ability to work long shifts, including standing and walking for extended periods, especially during busy service hours or events.
Ability to sit for extended periods when handling administrative tasks, including budgeting and planning.
Clear vision for reading reports and overseeing kitchen activities.
Good hearing is essential for effective communication with your team and guests.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

What we Offer:

Salary Range: Competitive salary with performance-based incentives (commensurate with experience)
Comprehensive benefits package, including health, dental, and vision insurance.
Opportunities for professional growth and career advancement.
A supportive and collaborative work environment within a prestigious 4-star resort.

Posted September 15, 2024

Executive Chef

Confidential

Confidential