Step into the spotlight as an Executive Chef, where culinary leadership meets operational excellence. Drive kitchen performance, team effectiveness, and outstanding food quality.

This position requires managing all aspects of kitchen operations, from training and motivating staff to preparing exceptional dishes. Implementing strategies for employee engagement and ensuring the highest quality of food service will be key. Regular inspections and feedback will ensure consistency and adherence to guest service standards across all events.

Key Responsibilities:
• Lead daily kitchen operations and staff development
• Inspect and ensure quality of food items
• Manage menu preparation and banquet functions
• Foster teamwork and communication among staff
• Implement strategic business decisions impacting department

Requirements:
• Minimum five years’ experience as a Chef or Sous Chef
• Bachelor’s degree in Culinary...