Executive Chef

Executive Chef

SEOVILLAGE Resort & Spa is looking for a professional and structured Executive Chef with experience in fine dining, banqueting and dynamic hospitality environments. If you possess strong leadership skills, a high level of responsibility and a passion for creating high-quality culinary experiences, we invite you to join our team.

Requirements:

• 3–5+ years of experience as an Executive Chef, Head Chef or Sous Chef in a restaurant or hotel.
• Proven experience in leading and developing a kitchen team, including staff scheduling, labour cost control, discipline and performance management.
• Ability to organise daily kitchen operations, ensuring efficient workflows and consistent, high-quality service.
• Extensive experience working with local producers, seasonal ingredients and regional suppliers, with a strong focus on product quality and cost efficiency.
• Good knowledge of procurement processes, supplier negotiations, inventory management and food cost optimisation.
• Experience in developing seasonal menus based on product availability, seasonality and the restaurant concept.
• Experience working closely with a food technologist to develop, maintain and regularly update technical recipes and production documentation.
• Ability to ensure precise adherence to recipes, reduce production costs and maintain consistently high product quality.
• Experience in stocktaking, inventory control, product write-offs, food handling and maintaining kitchen documentation.
• Good knowledge of food safety, hygiene and HACCP requirements.
• Ability to work according to company operating standards, recipes and quality requirements and ensure their consistent implementation across the kitchen team.
• Strong analytical, organisational, leadership and problem-solving skills.
• Languages: Latvian (spoken and written); knowledge of additional languages will be considered an advantage.

Preferred Qualifications:

• Previous experience in a hotel restaurant or countryside hospitality resort.
• Experience building relationships with local farms, artisan producers and small-scale suppliers.
• Passion for seasonal cuisine, continuous professional development and operational excellence.