Proven track record as an Executive Chef or Senior Sous Chef with demonstrated hands-on leadership experience in upscale or fine dining establishments
Proven ability to lead a diverse culinary team and deliver innovative, high-quality menus.
Comprehensive knowledge of HACCP protocols, food safety regulations, and kitchen hygiene standards
Financial acumen and experience managing kitchen budgets and controlling operational expenses
Design and refine innovative menus and recipes, ensuring alignment with brand standards and guest expectations
Oversee day-to-day kitchen operations to ensure consistent food quality, timely delivery, and excellent presentation
Train and mentor the kitchen team, nurturing their growth and passion while upholding the brand’s signature standards of refinement and innovation
Implement and enforce rigorous food safety, hygiene, and sanitation standards, fully compliant with HACCP and local regulations