- Lead and manage all kitchen operations across restaurants, banquets, room service, and other food production areas.
- Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences.
- Ensure consistent food quality, presentation, and taste in line with luxury hospitality standards.
- Monitor food costs, inventory, purchasing, and waste to achieve financial targets.
- Maintain the highest standards of food safety, hygiene, and sanitation in compliance with local regulations.
- Recruit, train, mentor, and develop the culinary team to enhance performance and career growth.
- Collaborate with Food & Beverage and other departments to create memorable guest experiences.
- Plan and execute special events, promotions, and seasonal culinary offerings.
- Ensure efficient kitchen operations through effective scheduling, productivity, and resource management.
- Foster a positive, collaborative, and safety-focused working environment.
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum of 8–10 years of culinary experience, including 3–5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel or upscale restaurant.
- Strong knowledge of international cuisines, menu development, and banquet operations.
- Proven experience in food cost control, budgeting, and kitchen management.
- Thorough understanding of HACCP, food safety, and sanitation standards.
- Excellent leadership, communication, and team development skills.
- Ability to perform effectively in a fast-paced, multicultural environment.
- Previous experience with an international hotel brand is an advantage.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
