Executive Chef

Job Description

As Executive Chef, you are the most senior leader of the Culinary department, responsible for the day-to-day operations and strategic direction of culinary offerings. You will lead a talented team of Kitchen professionals while fostering a culture of excellence.

What you will be doing:

• Oversee all culinary operations for the hotel, including but not limited to Banquets/Catering and Food & Beverage Outlets.
• Deliver a strong and accessible leadership presence to drive engagement within the kitchen and stewarding.
• Continue to adapt F&B concepts to be in line with our positioning, investment plans, and competitive set.
• Liaise with sales and conference services and catering to create memorable cuisine that truly impacts the guest experience.
• Participate in sales and public relations initiatives to maximize F&B and resort positioning and performance.
• Implement financial strategies to maximize F&B performance.
• Ensure high quality of food preparation and presentation.
• Responsible for food safety in kitchens in line with local and Environmental Health Consultancy (EHC) standards.
• Responsible for adherence and implementation of sustainability practices within culinary operations.
• Oversee the selection, training, development, and career growth of the kitchen team.
• Assist in the preparation of the annual strategic plan and achieve the goals and targets therein.
• Collaborate with other departments, leaders, colleagues, and the community to contribute to the overall operation of the hotel.

Qualifications

Your experience and skills include:

• 5+ years in resorts and/or restaurants with high volume and luxury experience strongly preferred.
• Previous Executive Chef experience is preferred.
• Culinary or college/university degree preferred.
• Inspired culinarian with a passion for food.
• Savvy financial acumen to ensure peak performance, particularly in the areas of food cost and procurement.
• Innovator – spirit to drive change/quest to be the best.
• On-trend and creative menu development.
• Experience in CapEx projects – especially related to repositioning of restaurants and concepts and large-scale kitchen refurbishment.
• Strong communicator – verbal and written.
• Experience with media – print and broadcast.
• Natural leader to keep the team engaged and focused.
• Organized with solid time management skills.
• Team player with a collaborative approach.
• Sustainability-minded.