Executive Chef

The Executive Chef is responsible for the overall management and operation of the hotel’s culinary department, ensuring high standards of food quality, presentation, hygiene, cost control, and guest satisfaction. The role provides leadership and direction to all kitchen teams while maintaining consistency across all outlets, banquets, and events.

Key Responsibilities

• Lead and manage the overall culinary operations of the hotel.
• Develop and maintain high standards for food quality, taste, presentation, and consistency.
• Plan menus for restaurants, banquets, events, staff dining, and special functions.
• Ensure all food preparation and production comply with hotel standards and food safety regulations.
• Monitor food costs, portion control, wastage, and kitchen expenses to achieve budget targets.
• Work closely with the F&B and Events teams to plan menus and execute functions smoothly.
• Manage kitchen staffing, manpower planning, scheduling, training, and performance.
• Coach, mentor, and develop chefs and kitchen colleagues to build a strong culinary team.
• Conduct regular inspections of kitchen areas, equipment, food storage, and preparation areas.
• Ensure compliance with HACCP, food safety, hygiene, sanitation, and hotel policies.
• Monitor inventory levels and work closely with Purchasing and Cost Control on ordering and stock management.
• Establish and maintain standard recipes, portion sizes, and food preparation procedures.
• Work with suppliers to maintain food quality and ensure products meet required specifications.
• Coordinate with the Stewarding team to ensure cleanliness and proper maintenance of kitchen areas.
• Handle guest feedback and complaints related to food quality and take appropriate corrective action.
• Stay updated on culinary trends and introduce new dishes and concepts where appropriate.
• Ensure all kitchen equipment is properly maintained and report maintenance requirements promptly.
• Participate in hotel meetings, menu tastings, food promotions, and special culinary events.
• Ensure effective communication between the kitchen and other hotel departments.
• Perform other duties and responsibilities assigned by Management.

Leadership & People Management

• Provide clear direction and guidance to all culinary colleagues.
• Conduct regular briefings and ensure effective communication within the kitchen team.
• Identify training and development needs and provide coaching accordingly.
• Monitor employee performance and take appropriate action when required.
• Promote teamwork, discipline, professionalism, and a positive working environment.

Qualifications & Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 8–10 years of culinary experience, with significant experience in a supervisory or management position.
• Previous experience as an Executive Chef, Executive Sous Chef, or equivalent position in a hotel or large-scale hospitality operation.
• Strong knowledge of international and local cuisine, menu planning, food production, and culinary techniques.
• Strong understanding of food safety, hygiene, HACCP, and sanitation standards.
• Good knowledge of food cost, menu costing, inventory management, and kitchen budgeting.
• Excellent leadership, communication, and team management skills.
• Ability to work under pressure and manage multiple operations simultaneously.
• Creative, innovative, and passionate about culinary excellence.
• Willing to work flexible hours, weekends, public holidays, and during hotel events when required.