Job Description

Executive Chef
Job Summary:
The Executive Chef is the creative and operational leader of all culinary operations within the organization. This role is responsible for menu creation, kitchen management, cost control, and maintaining the highest standards of food quality, safety, and presentation across all outlets (e.g., fine dining restaurant, banquets, room service, employee cafeteria). The Executive Chef is a brand ambassador, driving culinary innovation and ensuring a memorable dining experience for guests.
Key Responsibilities:

• Menu Development & Innovation: Create, cost, and implement innovative and seasonally appropriate menus for all food and beverage outlets, maintaining the established brand standards.
• Kitchen Operations: Oversee all kitchen functions, including food preparation, cooking, and plating, to ensure consistency, quality, and timeliness.
• Financial Management: Develop and manage the culinary budget, including food costs, labor costs, and kitchen supplies. Implement effective inventory control and purchasing procedures in collaboration with the Purchasing Manager.
• Leadership & Training: Recruit, train, mentor, and lead a large team of chefs, cooks, and stewards. Foster a positive, safe, and productive work environment.
• Quality & Safety Compliance: Enforce the highest standards of food hygiene, sanitation, and safety (HACCP) throughout all kitchen areas. Ensure compliance with all health and safety regulations.
• Collaboration: Work closely with the Food & Beverage Manager to develop promotional strategies, set pricing, and ensure seamless service between the kitchen and front-of-house teams.

Qualifications:

• Culinary degree or equivalent apprenticeship, with 10+ years of progressive experience in high-volume, upscale culinary environments.
• Proven track record as an Executive Chef or Chef de Cuisine in a luxury hotel or renowned restaurant.
• Exceptional leadership, communication, and organizational skills.
• Strong financial acumen with experience in menu engineering and cost control.
• In-depth knowledge of various cuisines, culinary techniques, and food safety standards.

Skills Required