Executive Chef — Luxury Hotel, Lahore | Accommodation

GreenHarvest Industries; Lahore; On-site; PKR 4,467,000 - 6,044,000; Full time

Benefits offered by this job

Accommodation

Competitive salary

Job summary

GreenHarvest Industries is seeking an experienced Executive Chef for a luxury hotel in Lahore, Pakistan. You will oversee all culinary operations, including menu planning, food preparation, and kitchen staff management to deliver exceptional dining experiences.

Responsibilities include menu development, training and supervising staff, ensuring safety standards, inventory control, and cross-department collaboration for special events.

Qualifications

• Proven experience as an Executive Chef or similar role in a luxury hotel or fine dining establishment.
• Strong knowledge of various cooking techniques, ingredients, equipment, and procedures.
• Excellent leadership and communication skills with kitchen staff and other departments.

Responsibilities

• Plan and develop menus that reflect the hotel's overall concept and meet guest preferences and dietary restrictions
• Oversee food preparation and ensure that dishes are prepared according to recipes and quality standards
• Train, supervise, and schedule kitchen staff to maintain efficient operations
• Monitor inventory levels and order supplies as needed to maintain adequate stock levels
• Ensure compliance with health and safety regulations in the kitchen
• Implement cost control measures to minimize food waste and maximize profitability
• Collaborate with other departments such as event planning or banquets to create specialized menus for special occasions or events
• Stay up-to-date with industry trends and continuously innovate menu offerings to keep the hotel's dining experience fresh and exciting

Skills

Menu planning

Leadership

Food safety

Team management

Education

Culinary degree

Job description

GreenHarvest Industries is seeking an experienced Executive Chef for a luxury hotel in Lahore, Pakistan. You will oversee all culinary operations, including menu planning, food preparation, and kitchen staff management to deliver exceptional dining experiences.

Responsibilities include menu development, training and supervising staff, ensuring safety standards, inventory control, and cross-department collaboration for special events.