Executive Chef in Hotel Mercure

• Menu Development: Create seasonal and signature menus, update dishes, and introduce new culinary concepts.

• Quality Control: Ensure consistent taste, presentation, and portion standards; maintain food safety and sanitation compliance (HACCP or equivalent).

• Team Management: Hire, train, supervise, and motivate kitchen staff; manage scheduling and conduct briefings and tastings.

• Kitchen Operations: Oversee daily workflow, delegate tasks, ensure proper use and maintenance of kitchen equipment.

• Financial Management: Monitor food costs and labor costs, optimize spending, perform inventory control, and manage supplier relationships.

• Process Optimization: Implement kitchen standards, improve workflow efficiency, and plan purchasing needs.

• Communication: Coordinate with management, front-of-house teams, and participate in events, tastings, and menu presentations.

Requirements

• 5+ years of experience as a Head Chef or similar role.

• Strong knowledge of culinary techniques and modern gastronomic trends.

• Proven leadership and team management skills.

• Experience in cost control and budgeting.

• Knowledge of food safety regulations (e.g., HACCP).

• Creativity, responsibility, and the ability to perform under pressure.

Personal Qualities

• Strong leadership and organizational skills.

• High attention to detail.

• Excellent communication skills.

• Ability to work in a fast-paced environment.