Key Responsibilities

Culinary Leadership: Direct all kitchen operations, ensuring consistent delivery of exceptional food quality, taste, and presentation.

Menu Innovation: Create, plan, and update menus with a focus on seasonality, creativity, and guest preferences.

Team Development: Recruit, train, mentor, and supervise the culinary brigade, fostering teamwork and professional growth.

Cost & Inventory Control: Manage food cost, purchasing, stock rotation, and portion control to achieve financial targets.

Standards & Compliance: Enforce strict adherence to hygiene, safety, and sanitation regulations in all kitchen areas.

Collaboration: Work closely with Food & Beverage management to align kitchen operations with service goals and event requirements.

Guest Engagement: Interact with guests when appropriate, gathering feedback and enhancing the dining experience.

Qualifications & Experience

• Proven experience as an Executive Chef or senior culinary leader in luxury hotels, resorts, or fine dining establishments.
• Culinary degree or equivalent professional training.
• Strong leadership, organizational, and communication skills.
• Expertise in international cuisines, modern cooking techniques, and menu design.
• Solid financial acumen with knowledge of budgeting and cost control.
• Creativity, passion for gastronomy, and commitment to delivering world-class dining experiences.