The Head Chef / Executive Chef is a highly senior culinary and hospitality professional responsible for the overall management, leadership, and operation of the Executive Guest House kitchen and food service function.
The position is responsible for ensuring the highest standards of Ethiopian/local and international cuisine for Group Executives, Board Members, senior management, official guests, international visitors, business partners, and other distinguished guests.
The position provides overall leadership to all Guest House kitchen personnel and has full operational authority over kitchen activities, including menu planning, food preparation, quality control, food safety, kitchen staffing, inventory management, cost control, equipment utilization, and culinary service standards.
The role requires exceptional culinary expertise, discretion, flexibility, leadership capability, and the ability to deliver personalized dining services to senior executives and VIP guests.
Executive and VIP Guest Services
- Provide personalized culinary services to Group Executives, Board Members, senior management, VIP guests, international visitors, and official delegations.
- Coordinate food requirements for executive meetings, business dinners, receptions, official functions, and special events.
- Ensure appropriate meals are prepared based on guests' dietary requirements, allergies, cultural preferences, and other special requests.
Leadership and Management of Kitchen Staff
- Exercise direct operational authority over all Guest House kitchen staff.
- Assign duties, organize shifts, establish work schedules, and supervise daily kitchen activities.
- Set performance and professional standards for cooks, kitchen assistants, cleaners, and other kitchen personnel.
- Monitor employee attendance, discipline, performance, grooming, and compliance with Guest House standards.
Food Quality and Safety
- Maintain overall accountability for food quality and safety within the Guest House kitchen.
- Ensure compliance with applicable food safety, hygiene, sanitation, and health requirements.
- Establish appropriate procedures for food receiving, preparation, cooking, storage, cooling, reheating, and serving.
- Ensure proper segregation and handling of raw and cooked food.
Menu Planning and Culinary Standards
- Develop daily, weekly, monthly, and special-event menus.
- Maintain a balanced combination of Ethiopian/local and international food options.
- Develop special menus for VIPs, international guests, official delegations, and executive functions.
- Ensure menus provide appropriate variety and nutritional balance.
Procurement, Inventory and Cost Management
- Prepare and submit food and kitchen supply requirements based on approved menus and expected guest requirements.
- Coordinate with Procurement, Stores, Administration, and other relevant functions to ensure timely availability of required materials.
Event and Special Function Catering
- Lead culinary arrangements for executive dinners, business meetings, receptions, official ceremonies, and special functions.
- Develop appropriate menus and food presentation concepts for different events.
- Determine required quantities, ingredients, staffing, preparation schedules, and service arrangements.
Continuous Improvement
- Continuously assess and improve Guest House culinary services.
- Monitor feedback from executives and guests and implement appropriate improvements.
- Benchmark culinary and hospitality practices against reputable hotels, executive residences, international organizations, and corporate guest houses where appropriate.