Executive Chef

About the role

The Executive Chef is accountable for the overall success of daily kitchen operations at a hospitality property in Amman. This senior culinary leader combines hands‑on cooking with staff management to ensure high‑quality food service across all outlets.

Key responsibilities

• Lead and supervise all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Maintain consistent, high‑quality food production while adhering to sanitation and food‑safety standards.
• Develop and mentor kitchen staff, set performance standards, and conduct regular feedback sessions.
• Oversee purchasing, receiving, and inventory control to meet budgetary goals.
• Collaborate with other departments to enhance guest and employee satisfaction.
• Demonstrate new cooking techniques and equipment usage to the team.

Required profile

• High school diploma or GED with at least 6 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of experience.
• Proven ability to manage large, multi‑outlet kitchen operations.
• Strong leadership, communication, and financial decision‑making skills.

Required skills

• Food safety and sanitation practices.
• Culinary techniques and menu development.