Executive Chef | Luxury Resort Culinary Leader

SafeHarbor Logistics; Bayan; On-site; KWD 4,107 - 5,557; Full time

Benefits offered by this job

Competitive salary

Benefits package

Growth opportunities

Job summary

SafeHarbor Logistics is seeking an experienced Executive Chef to join our luxury resort team in Bayan, Canada. The Executive Chef will oversee all culinary operations, including menu planning, food preparation, and staff management.

Responsibilities include creating seasonal menus, supervising kitchen staff, managing inventory, training personnel, and ensuring health and safety compliance. The role requires leadership, high standards, and the ability to perform under pressure in a fast-paced

Qualifications

• Proven experience as an Executive Chef or similar role in a high-end establishment.
• Culinary degree or equivalent experience/training preferred.
• Knowledge of various cooking techniques and cuisines.
• Excellent leadership skills with the ability to motivate a team.
• Strong organizational skills with attention to detail.
• Ability to work well under pressure in a fast-paced environment.

Responsibilities

• Create and update menus that reflect seasonal and local ingredients.
• Oversee food preparation to ensure high quality and consistency.
• Manage inventory and ordering of ingredients and supplies.
• Train and supervise kitchen staff, including cooks, sous chefs, and dishwashers.
• Ensure compliance with all health and safety regulations.
• Collaborate with other departments to plan special events and cater to guests' dietary needs.
• Maintain a clean and organized kitchen environment.

Skills

Executive chef experience

Leadership

Menu planning

Staff management

Culinary techniques

Food safety

Education

Culinary degree or equivalent

Job description

SafeHarbor Logistics is seeking an experienced Executive Chef to join our luxury resort team in Bayan, Canada. The Executive Chef will oversee all culinary operations, including menu planning, food preparation, and staff management.

Responsibilities include creating seasonal menus, supervising kitchen staff, managing inventory, training personnel, and ensuring health and safety compliance. The role requires leadership, high standards, and the ability to perform under pressure in a fast-paced