Deskripsi Pekerjaan
Are you a culinary visionary looking to lead a high-performing kitchen team? The Litton Hotel is currently seeking a passionate and experienced Executive Chef to oversee our dynamic food and beverage operations in Naga City. This is a pivotal leadership role where your expertise in menu development, staff mentorship, and operational excellence will set the standard for our guest experience.
As the Executive Chef, you will be the heart of our kitchen, responsible for maintaining the highest standards of culinary quality, safety, and efficiency. You will lead our kitchen brigade, including sous chefs and line cooks, fostering a culture of creativity and collaboration. Whether curating seasonal menus or optimizing kitchen workflows, your contribution will directly impact our reputation as a premier destination for hospitality in the region.
If you thrive in a fast-paced environment and possess a deep commitment to the culinary arts, we invite you to join our growing team and help us define the next chapter of dining at The Litton Hotel.
Tanggung Jawab
- Lead, mentor, and supervise the kitchen staff, including sous chefs and line cooks, to ensure consistent culinary excellence.
- Design, develop, and update innovative menus that align with hotel branding and seasonal availability.
- Monitor day-to-day kitchen operations, ensuring workflow efficiency and adherence to high-quality standards.
- Manage food inventory, procurement, and supplier relationships to maintain optimal food costs and minimize waste.
- Enforce strict food safety, sanitation, and hygiene regulations (HACCP) throughout the kitchen environment.
- Oversee kitchen scheduling and staffing levels to meet operational demands while managing labor costs.
- Collaborate with the management team to execute catering requests and special hotel events.
Kualifikasi
- Proven experience as an Executive Chef or Senior Sous Chef, preferably within a hotel or high-volume restaurant environment.
- Strong background in menu planning, food costing, and culinary budget management.
- In-depth knowledge of various cooking techniques, flavor profiles, and food presentation styles.
- Excellent leadership skills with a track record of training and developing culinary teams.
- Solid understanding of food safety protocols and health department regulations.
- Creativity, attention to detail, and the ability to perform under pressure in a fast-paced environment.
- Professional certification in Culinary Arts or equivalent extensive industry experience.