About Us:
SWOT Hospitality is a well-known food and beverage company that is committed to developing unique, creative, and well-executed concepts. Our goal is to revolutionize the industry by bringing innovative ideas to life that not only satisfy the palate but also stimulate the senses.
We invite you to JOIN OUR TEAM and take pride in delivering exceptional guest experiences by blending creativity, passion for hospitality, and culinary expertise. At SWOT Hospitality, there are endless opportunities to develop your skills and advance your hospitality career to new heights.
A competitive salary and benefits package await you.
About you:
Key Responsibilities:
Culinary Leadership:
- Lead and oversee all kitchen operations, ensuring excellence in food preparation and presentation.
- Develop and execute innovative menus featuring authentic and contemporary Asian and Mediterranean dishes.
- Maintain consistency in taste, quality, portion control, and presentation standards.
- Create seasonal menus, tasting menus, and special event offerings.
- Stay updated on culinary trends, ingredients, and techniques within Asian and Mediterranean cuisines.
Kitchen Operations:
- Manage daily kitchen activities to ensure efficient service during all meal periods.
- Establish and maintain standard recipes and preparation procedures.
- Ensure proper food storage, handling, and sanitation practices.
- Monitor kitchen workflow and optimize productivity.
- Coordinate closely with front-of-house management to ensure seamless guest experiences.
Team Management & Development:
- Recruit, train, mentor, and supervise kitchen staff.
- Foster a culture of teamwork, professionalism, and continuous learning.
- Conduct performance evaluations and identify development opportunities.
- Ensure proper staffing levels and scheduling based on business demands.
- Promote a safe and positive working environment.
Financial & Cost Management:
- Develop and manage kitchen budgets and food cost targets.
- Control food, labor, and operating expenses.
- Monitor inventory levels and minimize waste.
- Negotiate with suppliers and manage purchasing activities.
- Analyze financial reports and implement strategies to improve profitability.
Quality Assurance:
- Ensure all dishes meet established quality standards and guest expectations.
- Conduct regular quality inspections of food products and kitchen operations.
- Monitor guest feedback and implement improvements when necessary.
- Maintain compliance with company standards and brand guidelines.
Health, Safety & Compliance:
- Ensure compliance with local food safety regulations and HACCP standards.
- Maintain the highest standards of kitchen cleanliness and sanitation.
- Conduct regular safety inspections and staff training.
- Ensure compliance with all health and safety requirements.
Required Qualifications:
- Culinary degree, diploma, or equivalent professional culinary training.
- Minimum 8–10 years of culinary experience, including at least 3–5 years in an Executive Chef role.
- Extensive expertise in both Asian and Mediterranean cuisines.
- Proven experience in upscale dining, luxury hospitality, or fine dining establishments.
- Strong leadership and team management skills.
- Excellent knowledge of food costing, budgeting, and inventory management.
- Ability to work effectively in a fast-paced environment.