Шеф-повар

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Executive Chef Requirements Minimum 10–12 years of progressive culinary experience within luxury hotels and resorts, including at least 4–5 years in an Executive Chef or senior culinary leadership capacity. Proven experience managing high-volume, multi-outlet culinary operations, including specialty restaurants, all-day dining, banqueting, in-villa dining and colleague dining. Degree or Diploma in Culinary Arts, Hotel Management or Hospitality Management from a recognized institution. HACCP certification with comprehensive knowledge of food safety management systems, hygiene protocols and regulatory compliance. Demonstrated expertise in menu engineering, recipe standardization, food costing, yield management, portion control and profitability analysis. Strong command of culinary budgeting, forecasting, P&L management, CAPEX/OPEX planning, inventory control and procurement optimization. Advanced knowledge of international cuisines, contemporary culinary techniques, food presentation and evolving gastronomic trends. Proven ability to establish and monitor SOPs, quality assurance standards, kitchen audits and operational performance benchmarks. Strong understanding of sustainable culinary practices, waste management, responsible sourcing and food-cost optimization. Demonstrated capability in workforce planning, productivity management, succession planning, training and development of multicultural culinary brigades. Strong leadership, analytical and decision-making capabilities with the ability to maintain operational excellence in a fast-paced luxury resort environment. Excellent stakeholder management and communication skills with the ability to collaborate effectively across F&B, Procurement, Finance, Engineering and resort operations.