Executive Chef — Luxury Island Dining Leader

BlueHorizon; Denmark; On-site; DKK 78,000 - 94,000; Full time

Benefits offered by this job

Accommodation

Transportation

Health insurance

Paid vacation

Job summary

BlueHorizon is seeking an experienced Executive Chef for our luxury restaurant in the Faroe Islands. As head of the kitchen you will craft menus, lead a team of chefs, and ensure the highest quality of food and service.

You will develop seasonal menus, oversee cooking, plating and presentation, train staff, manage inventory and uphold health codes, while collaborating with front-of-house.

Qualifications

• Minimum of 5 years experience as an Executive Chef in a high-end restaurant or hotel setting
• Strong leadership skills with the ability to motivate and guide a team towards success
• Comprehensive knowledge of culinary techniques, flavor profiles and food presentation
• Excellent time-management skills with the ability to handle multiple tasks simultaneously
• Attention to detail and commitment to maintaining high standards in food quality and cleanliness
• Degree or certification from a culinary school is preferred but not required

Responsibilities

• Develop creative and innovative menus that showcase local and seasonal ingredients
• Oversee all aspects of food preparation including cooking, plating and presentation
• Train, mentor, and manage a team of chefs to maintain high standards of quality and efficiency
• Monitor inventory levels and ensure timely ordering of supplies to maintain a well-stocked kitchen
• Maintain a safe and sanitary working environment in compliance with health codes and regulations
• Collaborate with front-of-house staff to create a seamless dining experience for guests
• Stay updated on industry trends and incorporate new techniques into menu development

Skills

Leadership

Menu development

Team management

Time management

Attention to detail

Education

Culinary school diploma

Job description

BlueHorizon is seeking an experienced Executive Chef for our luxury restaurant in the Faroe Islands. As head of the kitchen you will craft menus, lead a team of chefs, and ensure the highest quality of food and service.

You will develop seasonal menus, oversee cooking, plating and presentation, train staff, manage inventory and uphold health codes, while collaborating with front-of-house.