Executive Chef

Key Responsibilities:

• Oversee and manage all kitchen operations, including restaurants, banquets, room service, and special events.
• Lead menu design and development to ensure innovation, quality, and cost efficiency.
• Maintain high standards of food presentation, taste, and consistency across all outlets.
• Control food cost, inventory, and waste while maintaining profitability and quality standards.
• Ensure strict compliance with hygiene, food safety, and sanitation regulations.
• Work closely with the Food & Beverage Manager and other departments to enhance guest dining experiences.
• Monitor market trends and introduce creative dishes and promotions to attract guests.
• Prepare regular reports on kitchen operations, budgets, and performance for management review.

Qualifications & Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Minimum 3–5 years of experience in a similar position at a 4–5-star hotel or resort.
• Strong leadership, organizational, and creative culinary skills.
• Excellent knowledge of international cuisines and menu engineering.
• Good command of English; additional languages are an advantage.
• Hands-on approach, able to lead by example and inspire the culinary team.
• Proficient in cost control, purchasing, and kitchen management systems.
• Passionate about food quality, guest satisfaction, and continuous improvement.