Executive Chef

JOB SUMMARY The Executive Chef is responsible for the overall culinary operations of the hotel, including kitchen leadership, menu development, food quality and consistency, cost control, hygiene standards, and team development. The role requires a hands-on leader who ensures that all food served meets the highest standards while maintaining profitability and guest satisfaction.

JOB RESPONSIBILITY

Operational & Culinary Leadership Oversee the preparation, presentation, and quality of all food served across outlets, banquets, in-room dining, and events. Ensure consistency in taste, appearance, and portioning across all dishes. Create and update menus, incorporating seasonal ingredients and aligning with brand standards and customer preferences. Conduct daily kitchen briefings and inspections to ensure readiness, hygiene, and food quality.

Financial & Cost Control Develop and manage the culinary department’s budget, including food cost, labor cost, and other operational expenses. Monitor food inventory, minimize wastage, and ensure accurate stock control. Work closely with purchasing to ensure quality ingredients are sourced at competitive prices. Contribute to the monthly P&L review by providing insights on kitchen performance. Involved and supporting company on the F&B Promotion to achieve budget revenue

People & Team Management Lead, train, and mentor all kitchen staff to promote professional growth and maintain high morale. Create and enforce clear SOPs, workflows, and accountability systems. Ensure appropriate staffing levels and schedule management. Conduct performance evaluations and initiate disciplinary actions when necessary.

Hygiene & Safety Compliance Enforce all food safety, sanitation, and occupational health standards in accordance with HACCP and local regulations. Conduct regular audits of kitchen hygiene, storage conditions, and staff grooming. Ensure kitchen equipment is maintained and in safe working order.

Collaboration & Guest Focus Work closely with F&B Manager to ensure seamless kitchen-service coordination. Handle guest feedback related to food and dining experiences, taking corrective action where needed. Participate in promotional planning, F&B innovation, and hotel marketing initiatives.