Executive Chef

Job Summary

The Executive Chef is responsible for leading and managing all culinary operations across the property, ensuring exceptional food quality, creativity, and consistency. The role oversees menu development, kitchen operations, team leadership, and cost control while delivering a world-class dining experience aligned with the standards of luxury hospitality. Executive Chefs typically oversee the entire kitchen brigade, maintain food quality, and develop innovative menus that meet guest expectations.

Key Responsibilities

Culinary Leadership

• Lead and manage all kitchen operations including restaurants, banquets, private dining, and in-room dining.
• Supervise and mentor the kitchen brigade including Sous Chefs, Chef de Partie, and kitchen staff.
• Ensure consistency in food quality, presentation, and portion control.
  
  

• Develop seasonal menus and new culinary concepts aligned with guest preferences and global trends.
• Create unique dishes and maintain high culinary standards reflecting luxury hospitality.
• Conduct regular tasting sessions and refine recipes.
  
  

• Oversee daily food preparation and ensure smooth kitchen workflow.
• Maintain hygiene, sanitation, and food safety standards according to HACCP guidelines.
• Ensure compliance with company policies and local regulations.
  
  

• Manage food cost, purchasing, and inventory control.
• Work closely with suppliers to source high-quality ingredients.
• Monitor waste management and kitchen efficiency.
  
  

• Recruit, train, and develop a high-performing culinary team.
• Foster a positive work environment focused on teamwork and service excellence.
• Conduct performance evaluations and coaching for kitchen staff.
  
  

• Work closely with Food & Beverage and service teams to ensure seamless operations.
• Participate in special events, VIP dining experiences, and menu tastings.
• Address guest feedback and maintain high guest satisfaction levels.
  
  

• Diploma or Degree in Culinary Arts or Hospitality Management.
• Minimum 8–10 years of culinary experience, including 3–5 years as Executive Chef or Senior Sous Chef in luxury hotels or fine dining establishments.
• Experience in pre-opening hospitality projects is an advantage.
• Strong knowledge of international cuisines and luxury service standards.
• HACCP or Food Safety Certification preferred.