Executive Chef

Compunnel is seeking an experienced and hands-on Executive Chef to lead our culinary operations. The Executive Chef will oversee all kitchen activities, including menu development, food preparation, staffing, purchasing, inventory, cost control, and food quality.

The ideal candidate is a strong culinary leader who can manage a high-volume resort kitchen, develop and mentor a team, maintain high standards, and ensure an exceptional dining experience for guests.

• Plan, develop, and update menus that align with the resort's vision, guest preferences, and budget requirements.
• Oversee all kitchen operations, including food preparation, cooking, plating, and service.
• Recruit, train, schedule, supervise, and evaluate kitchen staff.
• Maintain high standards for food quality, consistency, presentation, and portion control.
• Develop recipes, standardized procedures, and portion controls to ensure consistency.
• Monitor inventory levels and oversee purchasing of food, supplies, and kitchen equipment.
• Order all products necessary to operate the kitchen outlets.
• Prepare accounts payable documentation for food and kitchen supply purchases.
• Control food and labor costs while maximizing operational efficiency and profitability.
• Ensure compliance with all applicable health, sanitation, food safety, and workplace safety regulations.
• Collaborate with management on budgeting, forecasting, menu planning, and operational strategy.
• Manage vendor relationships and negotiate pricing for food, supplies, and kitchen equipment.
• Monitor kitchen equipment and coordinate maintenance and repairs as needed.
• Address guest feedback and resolve concerns related to food quality and service.
• Lead by example and foster a professional, collaborative, and positive kitchen environment.
• Ensure kitchen operations consistently meet the resort's standards for quality, service, cleanliness, and efficiency.