Executive Chef

Job Summary

The Executive Chef is responsible for overseeing all kitchen operations, ensuring exceptional food quality, operational efficiency, food safety compliance, and continuous menu innovation. The role includes budget planning, culinary leadership, menu development, cost control, staff supervision, and maintaining the highest standards of food production and customer satisfaction in accordance with the hotel's policies and luxury service standards.

Key Responsibilities

Business Performance

• Set periodical budget and forecast.
• Analyze monthly Profit & Loss (P&L) statements and month-end reports to identify deviations from business plan goals.
• Participate in management meetings to review progress toward business plan objectives.
• Contribute to the development of the annual business plan for the department.

Kitchen Operations

• Develop and update departmental Standard Operating Procedures (SOPs), policies, service standards, and operational procedures.
• Work with the Senior Culinary Team to develop new menus and products supported by detailed costing and analysis.
• Oversee the planning and implementation of food promotions.
• Manage the organization and cleanliness of all kitchen and departmental areas through regular inspections.
• Ensure compliance with HACCP food safety and hygiene standards.
• Monitor food quality and presentation standards across all outlets.
• Ensure departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed accurately and on time.
• Identify market trends and customer preferences to develop attractive food menus for hotel guests and the local market.
• Collaborate with other departments to maintain effective working relationships.
• Meet and interact with representatives of the local community and potential guests when required.

Other Responsibilities

• Maintain complete knowledge of all Food & Beverage services, preparation methods, outlets, and hotel services.
• Apply all hotel food safety and hygiene standards (HACCP).
• Comply with hotel fire, life safety, and emergency procedures.
• Attend all meetings, briefings, and training sessions assigned by management.
• Maintain high standards of personal appearance, professionalism, and hygiene.
• Perform any other duties assigned by Hotel Management.

Qualifications

• Strong culinary background working with luxury hotel brands.
• Demonstrated ability to stay current with emerging culinary trends.
• Experience in menu development, food costing, and culinary innovation.
• Strong background in food production, safety, sanitation, and HACCP compliance.

Core Competencies

• Excellent leadership and team management skills.
• Strong communication and interpersonal skills.
• Ability to implement company policies and maintain the highest operational standards.
• Ability to introduce innovative and creative culinary concepts.
• Strong customer service orientation and ability to build positive guest relationships.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent organizational and time management skills.
• Strong commitment to food quality, safety, and continuous improvement.

Skills Required:

• Food / Preparation