The Executive Chef is responsible for the overall management of kitchen operations, ensuring the delivery of high‑quality food products while maintaining profitability, food safety, and operational efficiency. The role oversees menu planning, food preparation, staff supervision, and cost control across all kitchen outlets in alignment with the hotel’s standards and strategic goals.

Responsibilities

• Culinary leadership and kitchen operations
• Menu planning and development
• Food quality and presentation
• Cost control and financial management
• Team leadership and staff development
• Food safety, hygiene and compliance
• Procurement and inventory management
• Health, safety and risk management
• Coordination with other departments
• Brand standards and continuous improvement

The Executive Chef is also expected to perform other tasks that may be needed from time to time ...