Executive Chef

• Lead and oversee all kitchen operations including restaurants banquet and special events.
• Develop menus recipes and food concepts with strong focus on quality creativity consistency and cost control.
• Manage kitchen performance through budgeting forecasting food cost analysis and monthly P&L review.
• Ensure compliance with food safety hygiene HACCP and hotel operational standards.
• Supervise and develop culinary team members through training scheduling coaching and performance management.
• Plan and execute food promotions and seasonal culinary programs.
• Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.
• Monitor market trends guest preferences and competitor offerings to enhance culinary experiences and business performance.

Qualifications :

• Proven experience as Executive Chef or senior culinary leadership role in an upscale/midscale hotel or resort environment.
• Strong knowledge of international cuisine banquet operations menu engineering and food costing.
• Solid leadership team management and communication skills.
• Good understanding of budgeting forecasting and financial performance analysis.
• Strong knowledge of HACCP food safety and hygiene standards.
• Ability to work under pressure in a fast-paced hospitality environment.
• Creative innovative and passionate about culinary excellence and guest satisfaction.
• Diploma or Degree in Culinary Arts Hospitality Management or related field preferred.

Remote Work :

No

Employment Type :

Full-time