Executive Chef

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.