Key Responsibilities: 

• Lead and manage all food outlets, including restaurants, coffee house, and in-room dining services.
• Plan and direct food preparation and culinary activities, ensuring high quality and aesthetic presentation.
• Oversee kitchen staff performance and ensure adherence to food safety procedures.
• Manage kitchen assets and equipment, reporting issues and making recommendations for replacements.
• Monitor and control food costs, inventory, and supplies in collaboration with the purchasing department.
• Ensure compliance with health, safety, and sanitation regulations, including HACCP standards.
• Provide training, performance evaluations, and continuous development for kitchen staff, working with HR.
• Lead and oversee the kitchen management team, including Sous chefs and culinary supervisors.
• Plan and create seasonal menus, ensuring diversity in culinary programs and recipes
• Collaborate with F&B department to coordinate special events and promotions.
• Participate in budgeting and control expenditures to ensure cost-effective operations
• Ensure consistent food quality, presentation, and taste across all dining areas.

Qualifications: 

• Culinary Arts Degree or equivalent experience, with flexibility to work varied schedules
• Strong experience as an Executive Chef in a high-class, innovative kitchen or hotel/resort environment.
• Exceptional leadership and team management skills, with the ability to inspire and mentor.
• Strong knowledge of international cuisines, food trends, and culinary best practices.
• Expertise in budgeting, forecasting, and cost control.
• Thorough understanding of health, safety, and sanitation standards in kitchen operations.
• Creativity and a passion for culinary innovation.
• Excellent communication, organizational, and problem-solving skills.
• International experience is a MUST!