Description:
Overview: Our client is a leading organization in the field of Sustainable Hospitality and Organic Farming. We are seeking a highly experienced Executive Chef – Slow Cooking & Farm Cuisine to lead and develop a unique culinary ecosystem that combines hospitality, craftsmanship, product development, and cultural experiences. The successful candidate will oversee culinary operations while promoting ethical gastronomy, slow cooking principles, and regenerative food systems. Main Tasks & Responsibilities Culinary Operations: Lead and oversee all kitchen operations, ensuring high culinary standards, operational efficiency, and exceptional guest experiences across various dining concepts. Menu & Product Development: Develop seasonal menus and market-ready products, including artisanal food offerings, while maintaining quality, authenticity, and alignment with the organization’s philosophy. Hospitality Experiences: Design and deliver immersive culinary experiences, chef’s tables, and special events that connect guests with food, culture, and craftsmanship. Training & Team Development: Mentor and develop multicultural culinary teams, implementing SOPs and promoting a culture of excellence, leadership, and hospitality. Collaboration & Partnerships: Build relationships with guest chefs, culinary experts, and external partners to enhance innovation and knowledge exchange. Educational Programs: Support workshops, vocational training, and culinary education initiatives aimed at preserving traditional knowledge and craftsmanship. Advocacy & Public Engagement: Represent the organization in conferences, events, and media activities while promoting ethical food systems, organic agriculture, and slow cooking culture. Requirements & Qualifications Education: Degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred. Experience: Minimum of 8 years of professional culinary experience, with at least 3 years in a senior leadership role such as Executive Chef, Culinary Director, or Head Chef. Technical Skills: Strong expertise in slow cooking techniques, menu development, product innovation, kitchen operations, quality assurance, and team leadership. Experience in farm-to-table concepts, artisanal food production, or sustainable hospitality is highly preferred. Languages: Fluency in English is a must.
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