Executive CHEF- Gastronomy

Primary Purpose

As the Head Chef - Gastronomy at Della Adventure and Resorts, you will lead our culinary team in creating extraordinary dining experiences that captivate the senses and elevate the overall guest experience. You will be responsible for conceptualizing, developing, and executing innovative gastronomic concepts that showcase culinary excellence while maintaining high standards of quality, consistency, and creativity.

Major skills and accountabilities of position (4-6 major accountabilities)

1. Menu Development: Conceptualize and design innovative menus that reflect the latest culinary trends, local flavors, and seasonal ingredients while catering to diverse tastes and dietary preferences.

2. Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety standards, sanitation regulations, and quality control measures.

3. Team Leadership: Lead, mentor, and inspire a team of talented chefs, cooks, and kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.

4. Supplier Relations: Establish and maintain relationships with local and international suppliers, farmers, and artisanal producers to source the highest quality ingredients, specialty products, and seasonal produce.

5. Cost Control: Develop and implement cost-effective strategies for food procurement, inventory management, and waste reduction while maximizing profitability and maintaining budgetary targets.

6. Training and Development: Conduct regular training sessions, workshops, and culinary demonstrations to enhance the skills, knowledge, and proficiency of kitchen staff in various culinary techniques, cooking methods, and gastronomic trends.

7. Guest Satisfaction: Ensure exceptional guest satisfaction by consistently delivering memorable dining experiences characterized by impeccable service, exquisite presentation, and delectable flavors.

8. Innovation and Creativity: Stay abreast of industry trends, culinary innovations, and emerging gastronomic concepts, and incorporate them into the culinary offerings to keep the dining experience fresh, exciting, and distinctive.

Work relations (context - main interfaces - functional report)

1. Reports directly to Managing Director.

2. Interfaces strongly with vendors/ department heads and employees.

3. Interfaces strongly with F&B Outlet managers

Experience and qualifications required for the job

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field. Advanced certifications or degrees preferred.
• Proven experience (minimum 5 years) as a Head Chef or Head Chef in a luxury hotel, resort, or fine dining establishment more than 150 covers.
• Strong culinary expertise with a focus on gastronomy, molecular gastronomy, or avant-garde cuisine.
• Exceptional leadership skills with the ability to inspire, motivate, and develop a high-performing culinary team.
• Creative flair, innovative thinking, and a passion for pushing the boundaries of culinary artistry.
• Excellent organizational, communication, and interpersonal skills.
• Knowledge of food safety regulations, HACCP principles, and kitchen hygiene standards.
• Flexibility to work in a dynamic, fast-paced environment and adapt to changing priorities and guest preferences.