Our popular restaurant is looking for a forward-thinking and talented executive chef to give our guests a great dining experience. We require an effective supervisor who can produce innovative menus and recipes, oversee all food leaving the kitchen, and guarantee health and safety regulations are met. Our ideal candidate is an inventive culinary leader who can recruit and develop great personnel to provide guests with a top-notch dining experience. You must have experience as an executive chef or extensive experience as a sous chef. Apply today if you are ready to bring your creative culinary expertise to our exciting restaurant! Responsibilities: • Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials • Supervise all food preparation in the kitchen, including procedures, portioning, garnishing, and ensure that all meals and dishes are attractively presented • Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen • Set and monitor performance criteria for team members, as well as provide advice and direction to support and maintain an efficient kitchen • Teach recruits and hire staff that suit the business culture to provide a welcoming atmosphere for kitchen employees Lead and manage all culinary operations, including banquet, catering, restaurant, room service, and special events.Develop innovative menus that reflect seasonal ingredients, guest preferences, and market trends.Ensure consistent food quality, presentation, and portion control across all outlets.Standardize recipes and production methods to maintain quality and cost efficiency.Direct all banquet food production for weddings, conferences, corporate meetings, social events, etc.Collaborate with the Sales and Banquet teams to create customized menus and execute successful events.Ensure timely preparation and service for multiple simultaneous banquet functions and restaurant operations.Plan staffing, production schedules, and kitchen logistics to support high-volume banquet and hotel operations.Monitor food costs while maintaining exceptional guest satisfaction.Oversee the daily culinary operations of the hotel restaurant. Qualifications: • Candidates need a strong understanding of compliance with kitchen safety and food storage requirements • This role requires experience building, motivating, and leading a team • Display excellent communication and interpersonal skills with guests and coworkers • Educational requirements include a high school diploma or equivalent GED certificate Extensive banquet and catering production experience with large-scale events.Proven experience managing high-volume restaurant operations.ServSafe Certification or equivalent food safety certification required.Minimum 5–7 years of progressive culinary leadership experience, preferably in a full-service hotel.

• Lead and manage all culinary operations, including banquet, catering, restaurant, room service, and special events. • Develop innovative menus that reflect seasonal ingredients, guest preferences, and market trends. • Ensure consistent food quality, presentation, and portion control across all outlets. • Standardize recipes and production methods to maintain quality and cost efficiency. • Direct all banquet food production for weddings, conferences, corporate meetings, social events, etc. • Collaborate with the Sales and Banquet teams to create customized menus and execute successful events. • Ensure timely preparation and service for multiple simultaneous banquet functions and restaurant operations. • Plan staffing, production schedules, and kitchen logistics to support high-volume banquet and hotel operations. • Monitor food costs while maintaining exceptional guest satisfaction. • Oversee the daily culinary operations of the hotel restaurant.