Executive Chef

to lead culinary operations in an Accommodation & Food Services environment, ensuring high-quality food production and guest satisfaction. Key Duties Lead menu development, culinary production, and presentation standards. Ensure strict adherence to food safety practices and sanitation requirements. Manage cost control through budgeting discipline, portioning, and inventory oversight. Oversee kitchen operations and maintain compliance with internal quality standards. Coordinate food ordering, receiving, and inventory management. Recruit, train, and develop kitchen staff; foster teamwork and performance. Partner with client leadership to align menu offerings with customer needs. Qualifications & Skills Strong leadership and operational excellence in high-volume culinary settings. Deep commitment to food safety and consistent quality execution. Proven ability to control costs and manage inventory effectively. Excellent communication and customer-focused service mindset. Role success includes supporting a culture of service, diversity, and quality of life. #J-18808-Ljbffr