Requirements
The Senior Executive Chef must have a degree in Hospitality Management and at least 8 years of experience in the Food & Beverages industry, specifically in managing catering projects. Essential skills include knowledge of kitchen operations, food safety standards, culinary budget management, culinary arts, catering management, menu engineering, and food and beverage trends. Proven leadership, team management, and mentoring skills are also required.
Description
Job SummaryThe Senior Executive Chef will lead and manage all HVC culinary operations for catering projects and restaurants, ensuring exceptional food quality, operational excellence, and customer satisfaction. This key position oversees menu development, maintains high standards of catering management, culinary creativity, and optimizes operational efficiency.Key AccountabilitiesDevelop and execute culinary strategies for catering operations and restaurants, while leading menu innovation initiatives that align with evolving customer preferences. Drive continuous improvement in food quality and service standards, ensuring exceptional catering operational excellence, and consistency. They collaborate with operations and procurement to manage inventory, reduce costs, and maximize revenue, while also providing training for chefs and managers.Lead the implementation of new menu items across restaurants and catering operations, ensuring consistency, quality standards, and successful execution.Analyze customer feedback and market trends to identify emerging demands, while coordinating culinary activities across multiple outlets and catering projects. Effective communication and coordination with kitchen staff and the front-of-house team are essential for a seamless dining experience.Knowledge, Skills and AptitudeEducational Qualifications and Certifications: Degree in Hospitality ManagementKnowledge: In-depth knowledge of catering management, culinary arts, menu engineering, and food and beverage trendsTechnical Skills: Strong understanding of kitchen operations, food safety standards, and culinary budget managementProven leadership, team management, and mentoring skills, with a focus on continuous development and performance improvement. Strategic mindset with the ability to drive continuous improvement and innovation within the culinary divisionLanguage Skills: Professional English language skills.Experience: Minimum of 8 years of experience in the Food & Beverages industry, specially in managing catering projects.