We are looking for an experienced Hotel Executive Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations. The Executive Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners. Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine. Budget management and inventory control are also key responsibilities.Culinary Leadership & Menu DevelopmentDesign, plan, and execute innovative menus based on seasonal availability and guest preferences.Maintain consistent food quality, taste profiles, and presentation standards.Oversee special events, functions, banquets, and bespoke dining experiences.Ensure menus comply with dietary needs and health regulations.Kitchen Operations ManagementOversee daily kitchen operations across all sections (hot, cold, pastry, prep).Implement and enforce kitchen policies, workflows, and service standards.Supervise food preparation, cooking, and plating to ensure excellence.Maintain cleanliness, organisation, and safety within the kitchen.Staff ManagementRecruit, train, manage, and mentor the kitchen brigade (chefs, cooks, stewards).Schedule staff shifts and manage performance, discipline, and motivation.Conduct regular training on recipes, techniques, hygiene, and safety procedures.Stock Control & ProcurementManage inventory, stock rotation, and ordering of food, equipment, and supplies.Develop relationships with suppliers and negotiate favourable pricing.Ensure proper portion control and minimal wastage.Financial ManagementCreate and manage food cost budgets and maintain GP targets.Analyse monthly sales...

Qualifications

• Diploma or Degree in Culinary Arts, Professional Cookery, or equivalent.
• Food Safety/HACCP certification (essential).
• Additional leadership or kitchen management training (advantageous).

Experience

• 5–10+ years culinary experience in hotels, restaurants, lodges, or catering.
• At least 2–4 years in a senior kitchen management role (Sous Chef / Head Chef).
• Experience overseeing large or high-end kitchen operations.

Technical Skills

• Strong knowledge of international and local cuisines.
• Proficiency in recipe development, menu engineering, and costing.
• Understanding of food safety laws, HACCP, and hygiene management.
• Ability to manage stock, budgets, and kitchen administration.
• Strong knife skills and advanced cooking techniques.

Core Competencies

• Excellent leadership and team management skills.
• Strong organisational and multitasking ability.
• Ability to work under pressure during high-volume service.
• Creativity and innovation in food concepts.
• Strong communication and interpersonal skills.

Personal Attributes

• Passionate, disciplined, and detail-oriented.
• Professional, reliable, and hands-on leader.
• Calm under pressure with strong problem-solving skills.
• High standards of cleanliness and personal presentation.
• Committed to quality, service, and continuous improvement.