Executive Chef

We are looking for an experienced Hotel Executive Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations. The Executive Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners. Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine. Budget management and inventory control are also key responsibilities.

1. Key Responsibilities

Culinary Leadership

• Develop, design, and implement menus that align with the brand and seasonal availability.
• Ensure consistent preparation and presentation of dishes at the highest standard.
• Lead kitchen operations during service and maintain quality control.

Kitchen Management

• Oversee daily kitchen operations across all sections.
• Manage staff schedules, rotas, and delegate tasks appropriately.
• Train, mentor, and develop kitchen staff for skill improvement and progression.
• Conduct performance reviews, enforce discipline, and maintain team morale.

Food Safety & Hygiene

• Ensure full compliance with HACCP, health regulations, and hygiene standards.
• Conduct regular inspections to maintain cleanliness and organization.
• Implement standard operating procedures (SOPs) for safe food handling.

Cost & Stock Management

• Control food costs, portion sizes, waste, and stock usage.
• Manage supplier relationships, negotiate pricing, and ensure quality deliveries.
• Oversee stock levels, ordering, and inventory control systems.

Menu Development & Innovation

• Create new dishes, seasonal menus, and special event menus.
• Adjust recipes to meet customer preferences, dietary restrictions, and trends.
• Conduct food tastings and quality assessments with management.

Administrative Duties

• Prepare kitchen budgets, costings, and operational reports.
• Maintain equipment, schedule repairs, and ensure safe kitchen functionality.
• Collaborate with the F&B team to plan events, banquets, and promotions.

1. Skills & Competencies

Technical Skills

• Strong culinary expertise and advanced cooking techniques.
• Excellent knowledge of food trends, menu engineering, and ingredients.
• Understanding of kitchen equipment and technology.

Management Skills

• Effective leadership and team management abilities.
• Strong decision-making, time management, and multitasking skills.
• Ability to work under pressure during peak service hours.

Administrative Skills

• Budgeting, cost control, and stock management.
• Strong communication and coordination with other departments.

Qualifications & Experience

• Diploma or Degree in Culinary Arts, Hospitality, or relevant field.
• 5–10 years experience in a professional kitchen, including senior roles.
• Proven experience as a Sous Chef, Head Chef, or Executive Chef.
• Certification in food safety and hygiene (advantageous).