About the Job

The Executive Chef is responsible for leading all culinary operations within the hotel, delivering exceptional dining experiences, maintaining the highest quality standards, and driving culinary innovation across all food and beverage outlets. This role provides strategic leadership for kitchen operations, menu development, financial performance, team development, and guest satisfaction while ensuring the hotel’s reputation for culinary excellence.

Lead and oversee all culinary operations, including restaurants, lounges, banquet facilities, in-room dining, and special events
Develop innovative menus and dining concepts that enhance the guest experience and align with the hotel’s brand standards
Ensure consistent food quality, presentation, portion control, and adherence to established culinary standard
Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members, fostering a culture of excellence and accountability
Oversee kitchen staffing, scheduling, recruitment, training, and performance management
Manage food and labor costs while maintaining profitability and operational efficiency
Collaborate with Food & Beverage leadership to support hotel initiatives, events, promotions, and guest experience goals
Ensure compliance with all food safety, sanitation, health, and regulatory requirements
Monitor inventory levels, purchasing activities, vendor relationships, and product quality
Prepare and manage departmental budgets, forecasts, and operational plans
Lead culinary team meetings and maintain effective communication across departments
Create an organized, professional, and safety-focused kitchen environment
Stay current with culinary trends, techniques, and industry best practices
Perform additional duties and special projects as assigned

High school diploma or equivalent required
Degree or certification from an accredited culinary arts program preferred
Minimum of 8–10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments required
Minimum of 5 years in an Executive Chef or senior culinary leadership role preferred
Strong knowledge of multi-outlet hotel operations, banquet production, menu development, and large-scale food service
Proven experience managing budgets, food costs, labor costs, and kitchen performance metrics
Comprehensive knowledge of food safety regulations, sanitation standards, and HACCP principles
Demonstrated leadership, coaching, and team development skills
Ability to work effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality standards
Strong organizational, communication, and problem-solving abilities
Proficiency in English, both written and verbal
Flexibility to work evenings, weekends, holidays, and extended hours as business needs require

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