Executive Chef

Job duties

• Lead and oversee the culinary operations across all outlets, including fine dining, in-room dining, banquets, and special events.
• Ensure that all food preparation, handling, and storage meet health regulations, hotel standards, and our high culinary expectations.
• Maintain complete knowledge of all menu items, ingredients, pricing, and beverage offerings—empowering team to consistently deliver exceptional food and service.
• Regularly update menu and implement seasonal promotions.
• Collaborate with F&B leadership and hotel management to drive guest satisfaction and revenue.
• Ensure that every guest enjoys a memorable dining experience by maintaining high culinary standards and swiftly resolving any guest feedback or concerns.
• Take full ownership of the kitchen’s day-to-day operations, from food ordering and inventory to menu development and quality assurance.
• Control food costs and maintain profitability while delivering exceptional culinary experiences.
• Mentor, train, and develop the culinary team.
• Perform other job-related duties as assigned.

Required qualifications

• 4 years experience in the culinary, food and beverage, or related professional area
• Expertise in Italian cuisine is preferred
• Comprehensive knowledge of kitchen operations, food safety, and quality standards
• Strong communication skills to collaborate effectively with guests, staff, and management
• Strong leadership, interpersonal, and organizational skills
• Excellent knowledge of English or Russian languages