Executive Chef/ Executive Sous Chef – Female Only

Executive Chef/ Executive Sous Chef – Female Only

We are looking for a passionate and experienced individual to take on the role of Executive Chef/ Executive Sous Chef. This position is a perfect opportunity for someone excited about culinary innovation and committed to nurturing an exceptional dining experience. You will work under the guidance of the Head of Culinary Operations, playing a key role in menu development, kitchen management, and team leadership. Your expertise will contribute to elevating our dining offerings while reflecting our commitment to quality and excellence within the culinary world.

Key Responsibilities:

Culinary Leadership:

• Lead and inspire the kitchen team, promoting a culture of collaboration and excellence.
• Develop and refine menus that showcase creativity while aligning with seasonal and local ingredients.
• Ensure the highest standards in food quality, presentation, and taste across all dishes.
• Align culinary practices with company values and sustainability initiatives.
• Conduct regular training and development sessions for kitchen staff to enhance skills and innovation.

Kitchen Operations & Management:

• Oversee daily kitchen operations, ensuring smooth execution of food service.
• Maintain strict cost controls on food and labour to achieve budgetary goals.
• Implement and uphold food safety and sanitation standards in compliance with health regulations.
• Supervise inventory management, ordering, and storage of all kitchen supplies.
• Foster a positive and productive working environment, emphasising teamwork and accountability.

Guest Experience & Innovation:

• Interact with guests and clients, receiving feedback and making modifications where necessary to enhance the dining experience.
• Stay current with industry trends, integrating innovative culinary techniques and food service solutions.
• Champion the introduction of new products and menu items that delight guests and drive sales.

Experience & Knowledge:

• 5+ years of experience as an Executive Chef or Executive Sous Chef in a high-volume, high-quality kitchen environment.
• Proven success in managing kitchen operations and leading culinary teams.
• Strong knowledge of food safety, hygiene standards, and compliance regulations.
• Demonstrated ability in menu development and food cost management.
• Experience with diverse cuisines and culinary styles is preferred.

Skills & Mindset:

• Creative and forward-thinking with a dedication to crafting exceptional culinary experiences.
• Excellent leadership and interpersonal skills, capable of motivating a diverse team.
• Exceptional organisational abilities and attention to detail.
• Sound decision-making skills under pressure within a dynamic environment.
• A commitment to continuous learning and improvement in culinary arts.

Language:

Proficiency in English is required; additional language skills are a plus.