Hotel Executive Chef

Pegasus Hotel Guyana
Contract Type
Hospitality, Tourism & Food Service
Georgetown, Guyana
Competitive Salary
Date Posted
Expiry Date
The ideal candidate is a seasoned chef with experience and knowledge of international all around cuisine.

Working closely with the General Manager and Food & Beverage Manager you will run efficiently and looking daily to improve presentation on the Main, Banquets and Restaurants Kitchens. 



  • Create menu items, recipes and develop dishes that ensure variety and quality
  • Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special-order ingredients.
  • Ensure a high level of customer satisfaction by building relationships through service
  • Create luxury for the senses by developing and implementing a great culinary experience.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
  • Ensure that proper sanitation practices are followed.
  • Determine daily food inventory needs, stocking and ordering
  • Take monthly inventory and submit to Financial Controller  
  • Ensure the kitchen/s meets all regulations including sanitary and food safety guidelines
  • Maintain effective communications with all related departments heads to ensure smooth service delivery to guests and patrons
  • Work in a safe and efficient manner
  • Schedule staff based upon forecasted volumes·
  • Participate in the recruitment of the kitchen staff with the human resources department
  • Be responsible for the management and training of kitchen staff
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.


Success Factors

  • Think creatively and must be on hands
  • Improve continuously
  • Develop innovative approaches and imaginative solutions that meet real needs.
  • Apply professional, product or technical expertise:
  • Demonstrate the ability to apply technical, professional or product expertise to real world situations.
  • Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.



  • A minimum 15+ year’s culinary experience in different parts of the world
  • Must have at least 5 years work experience in the same role
  • Experience in section preparation such as Sauces, Salads, Pastry, Hot Items, Fine Cuisine, 
  • Up to date with culinary trends and optimized kitchen processes.
  • Excellent communication skills (Good English Command)
  • Excellent interpersonal skills
  • Customer-oriented and professional attitude


A salary package, with single accommodation, meals, personal laundry, yearly return ticket.


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