Executive Chef

Main Function

The Executive Chef oversees the complete culinary operations of the luxury hotel, ensuring world-class gastronomic experiences that reflect the brand's refined standards. The role involves menu innovation, food quality excellence, kitchen leadership, cost control, guest satisfaction, and maintaining exceptional hygiene and safety standards.

The ideal candidate must be a visionary culinary leader with deep knowledge of international cuisines, luxury service expectations, and modern culinary trends. The Executive Chef will uphold the hotel's reputation as a top-tier culinary destination.

Role Responsibilities
1. Culinary Leadership & Menu Innovation

• Design and curate exceptional menus that reflect global culinary trends and luxury dining standards.
• Create signature dishes that elevate the hotel's F&B identity.
• Collaborate with the F&B Director on seasonal menus, themed nights, tasting menus, and VIP dining experiences.
• Ensure consistent quality, taste, presentation, and portion control across all outlets.

2. Kitchen Operations Management

• Oversee day-to-day operations of all hotel kitchens (fine dining, buffet, banquets, pastry, room service, lounge).
• Develop, implement, and enforce kitchen SOPs for efficiency and excellence.
• Ensure all kitchen equipment and facilities are in optimal working condition.
• Conduct daily briefings and coordinate seamlessly with service teams for smooth guest dining experiences.

3. Staff Management & Training

• Lead, mentor, and develop a multicultural culinary team in line with luxury hospitality standards.
• Conduct ongoing training on techniques, culinary skills, food artistry, and hygiene practices.
• Build succession plans for key kitchen positions.
• Maintain a culture of discipline, creativity, and excellence.

4. Food Safety, Hygiene & Compliance

• Ensure strict adherence to HACCP, local food regulations, and 5-star hygiene standards.
• Conduct regular kitchen audits and maintain audit readiness at all times.
• Guarantee proper food storage, handling, and sanitation practices.
• Maintain impeccable cleanliness and organization across all kitchens.

5. Guest Experience & Engagement

• Ensure exceptional food quality for VIP guests, special events, and room service.
• Engage with guests during events, tastings, and special culinary showcases.
• Address and resolve guest complaints quickly and professionally.
• Uphold the hotel's promise of an exceptional luxury dining experience.

6. Financial Management & Cost Control

• Oversee budgeting, forecasting, food cost management, and inventory control.
• Ensure accurate portioning, waste control, and efficient use of supplies.
• Negotiate with suppliers to source premium ingredients while maintaining cost efficiency.
• Monitor kitchen expenses and profitability.

7. Event, Banquet & Menu Coordination

• Collaborate with banquet and event teams to design bespoke menus for weddings, corporate events, and high-profile functions.
• Ensure flawless execution of banquets, tasting sessions, and private dining experiences.

8. Strategic Contribution & Brand Development

• Support the hotel's strategic goals through culinary innovation.
• Represent the hotel in culinary competitions, media showcases, and industry events.
• Strengthen the hotel's brand identity through standout culinary offerings.

Qualifications & Requirements
Education

• Degree or Diploma in Culinary Arts, Hospitality Management, or related field.
• Certifications in HACCP, Food Safety, or international culinary programs are an advantage.

Experience

• Minimum
  10–12 years
  progressive experience in luxury hospitality.
• Must have held previous positions as
  Executive Chef or Senior Sous Chef
  in a 5-star hotel or equivalent luxury dining establishment.
• Experience managing multiple outlets, fine dining kitchens, and large culinary teams.

Skills
Culinary Mastery

• Expertise in international cuisines, menu engineering, and fine dining presentations.
• Strong creativity in food design and plating.

Leadership & Team Management

• Ability to inspire, lead, and manage diverse culinary teams.
• Excellent training skills and mentorship capabilities.

Operational Excellence

• Strong understanding of food cost, inventory management, and kitchen workflow.
• Proficiency in modern kitchen technology and systems.

Communication & Guest Relations

• Excellent communication skills and confidence interacting with high-profile guests.
• Ability to translate culinary vision into exceptional guest experiences.

Professional Attributes

• Passionate, disciplined, innovative, and quality-driven.
• Calm under pressure and capable of handling high-volume luxury operations.
• Strong attention to detail and commitment to excellence.

Method of Application

Interested and qualified candidates should send their CVs and portfolio (menu samples/culinary photos) to using
Executive Chef – Luxury Hotel
as the subject. Only shortlisted candidates will be contacted.