Executive Chef
Description
Job Description
Oversee and manage all kitchen operations to ensure high standards of food quality, presentation and service.
Lead, supervise and develop the culinary team across all food outlets and banquet operations.
Plan and develop innovative menus in line with hotel standards and guest preferences.
Manage food costs, inventory, budgeting and wastage control.
Ensure compliance with food safety, hygiene and HACCP standards.
Monitor kitchen productivity, manpower planning and operational efficiency.
Work closely with the Food & Beverage team to enhance guest satisfaction and dining experiences.
Drive culinary innovation and maintain consistency across all dining outlets.
Qualifications
Diploma or Degree in Culinary Arts, Hospitality Management or a related field.
Minimum 8–10 years of culinary experience, including at least 3 years in a senior kitchen leadership role.
Proven experience as an Executive Chef or Executive Sous Chef, preferably in a 4-star or 5-star international hotel.
Strong knowledge of international and local cuisines, banquet operations and menu development.
Excellent understanding of food costing, budgeting, inventory management and HACCP standards.
Strong leadership, communication and team management skills.
Creative, hands-on and results-oriented, with the ability to manage multiple kitchen operations.
Flexible to work shifts, weekends and public holidays.