Executive chef

• Culinary Leadership: Provide overall culinary direction and leadership to the kitchen team, ensuring the highest standards of food quality, presentation, and taste are consistently delivered.
• Menu Planning and Development: Create innovative menus that cater to diverse tastes, dietary requirements, and seasonal offerings, while ensuring cost control and profitability margins.
• Food Safety and Hygiene: Maintain strict adherence to safety, hygiene, and sanitation practices, ensuring compliance with local regulations and international standards.
• Cost Control and Profitability: Control and analyze operational departmental costs, including food costs, on an ongoing basis. Take necessary actions to control negative deviations and maximize profitability.
• Team Management and Development: Utilize strong leadership skills to motivate and inspire the kitchen team, maximizing their productivity and job satisfaction. Provide guidance and training to foster the growth and development of team members.
• Quality Assurance: Maintain a relentless focus on delivering the highest food quality consistent with cost control and profitability margins, ensuring guest satisfaction and positive food profitability.
• Creativity and Innovation: Bring a clear-thinking and creative approach to menu development, constantly seeking opportunities to exceed service standards and delight guests with unique culinary experiences.

Requirements of Executive Chef:

• Proven Track Record: Demonstrate a successful track record in a similar role within a quality environment, showcasing excellent standards in culinary expertise and team member management.
• Commercial Awareness: Possess a strong understanding of the business aspects of food and beverage operations, including cost control, budgeting, and revenue generation.
• Ambition and Drive: Be driven and ambitious, inspiring the kitchen team to consistently deliver and exceed service standards while maintaining profitability.
• Clear Thinker and Communicator: Possess strong analytical and communication abilities, allowing for clear and effective decision-making and collaboration with other departments.
• Creativity and Innovation: Demonstrate a passion for culinary creativity and innovation, continuously seeking new trends, techniques, and ingredients to enhance the dining experience.

What We Offer
We aim to be as good a place to work as we are to stay. That is why we offer a competitive compensation and benefits package, which includes:

• Becoming a part of the #3 Best Employer in the Travel & Leisure industry globally, ranked by Forbes in 2023
• Special rates for our team members, and friends and families while travelling and staying in our hotels
• We take our “We grow talent, talent grows us” culture belief to heart. With us you will benefit from a wide range of development offers supporting your learning & growth right from your onboarding. This includes an individual development plan and unlimited access to more than +20K learning modules & programs through Radisson Academy
• Participate and live Responsible Business every day together with our team members in the hotel and in the local communities where we work on creating shared value, better futures and a better planet for all
• A workplace covered by collective agreement
• Special prices for employees at our own restaurants
• An international workplace with colleagues and guests from all over the world
• Employee canteen with homemade food