Executive Chef
Executive Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Position Summary:
We are seeking an experienced and visionary Executive Chef to lead the culinary team at our prestigious 5-star hotel in New Zealand. The Executive Chef will be responsible for overseeing all culinary operations maintaining the highest standards of food quality presentation hygiene and innovation across all outletsincluding fine dining casual restaurants banquets room service and special events.
As the culinary leader of the property you will set the tone for exceptional guest dining experiences while managing budgets developing staff and driving a strong food philosophy aligned with the hotels luxury positioning.
Key Responsibilities:
Culinary Leadership & Menu Development
Design and implement innovative seasonal menus across all outlets showcasing local and international cuisine with a focus on premium locally sourced ingredients.
Ensure culinary consistency creativity and excellence in every dish served.
Lead and inspire a large multicultural kitchen team setting high standards of performance and professionalism.
Operations Management
Oversee day-to-day culinary operations including production portion control and food quality.
Coordinate with restaurant managers and the F&B team to ensure seamless service delivery.
Ensure compliance with all health safety and food hygiene regulations as per New Zealand standards.
Financial & Resource Management
Develop and manage kitchen budgets food cost control and labour costs.
Monitor inventory purchasing and stock control to reduce waste and improve efficiency.
Maintain strong relationships with local suppliers and negotiate contracts to ensure quality and cost-effectiveness.
Team Development
Train and mentor kitchen staff to support their growth and skill development.
Foster a culture of collaboration continuous improvement and excellence.
Conduct regular performance reviews and enforce professional standards.
Guest Experience & Brand Standards
Uphold brand standards and positioning through the culinary experience.
Lead menu tastings VIP functions and special culinary events.
Qualifications :
Qualifications & Experience:
Degree or diploma in Culinary Arts Hospitality or related field.
Minimum 710 years of culinary leadership experience including at least 3 years as an Executive Chef in a luxury hotel or fine dining environment.
Strong knowledge of international cuisine with a passion for New Zealands fresh local produce.
Proven track record of managing large kitchen operations and banquet functions.
Sound understanding of HACCP food safety regulations and allergen management.
Excellent leadership organizational and communication skills.
Additional Information :
Preferred Skills & Attributes:
Experience working in a multicultural team and international hotel brands.
Creativity in menu engineering and a flair for contemporary plating and presentation.
Knowledge of sustainable kitchen practices and zero-waste cooking philosophy.
Strong financial acumen with experience in budgeting and P&L management.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
