As Executive Chef, you will be responsible for the following duties:
- Oversee the day-to-day operations of the Culinary Department, ensuring smooth and efficient kitchen performance.
- Maintain regular guest interaction to gather feedback and enhance dining experiences.
- Manage guest feedback promptly, implementing corrective actions in consultation with relevant stakeholders.
- Plan, coordinate, and oversee timely menu implementations and food promotions.
- Ensure strategic manpower deployment across all kitchen sections, balancing productivity, cost efficiency, and service requirements.
- Ensure disciplinary and grievance procedures are handled consistently and in accordance with Hotel policies.
- Foster a positive and motivated kitchen culture by providing guidance, support, and practical solutions to enhance operational effectiveness.
- Be accountable for food cost, kitchen supplies, energy usage, and overall kitchen resource management.
- Drive operational efficiency improvements that enhance both productivity and guest experience.
- Identify and implement revenue-generating opportunities across all outlets.
- Drive full compliance with Fire, Life, Health, Safety and Security (FLHSS) policies, with continuous improvement through training and updates.
- Ensure all action points from daily briefings and operational meetings are effectively communicated and followed through
- Continuously improve kitchen processes and operating procedures.
- Support the Hotel Manager in the preparation of annual budgets, marketing plans, and promotional strategies.
- Maintain strong working relationships with all departments, ensuring seamless collaboration beyond Food & Beverage.
As Executive Chef, we expect from you:
- Minimum 8-12 years of progressive culinary experience, with at least 3-5 years in a senior leadership role (Executive Sous Chef / Executive Chef).
- Proven experience in luxury, high-volume hotels with multi-outlet operations (including banquets and large-scale events).
- Strong leadership and people management skills, with the ability to build, develop, and retain high-performing teams.
- Solid financial acumen with hands-on experience in managing food cost, labour cost, budgeting, and forecasting.
- In-depth knowledge of international cuisines, culinary techniques, and current food trends.
- Strong operational and organisational skills, with the ability to manage multiple kitchens and priorities simultaneously.
- Good understanding of local regulatory requirements, including food safety, hygiene, and workplace safety standards (e.g., HACCP, FLHSS).
