Executive Chef

Job Summary

Accountable for overall success of daily kitchen operations by leading culinary staff, managing all food-related functions, and ensuring consistent delivery of high-quality food standards. The role focuses on improving guest and employee satisfaction while maintaining operational and financial efficiency within the kitchen. The Kitchen Manager ensures compliance with sanitation, safety, and food quality standards while developing and supervising kitchen staff to achieve excellence in service delivery.

Core Work Activities

Leading Kitchen Operations for Property

• Lead and supervise the kitchen management team and daily operations
• Ensure smooth workflow across all kitchen sections and address operational gaps when needed
• Provide direction, guidance, and performance monitoring for kitchen staff
• Promote teamwork, trust, respect, and effective communication among staff
• Serve as a role model for professional behavior and service excellence
• Ensure fair and consistent application of property policies
• Review staffing levels to meet operational, service, and financial needs
• Maintain open communication channels and encourage employee feedback
• Supervise food preparation staff and coordinate kitchen activities
• Demonstrate and train staff on new cooking techniques and equipment

Setting and Maintaining Goals for Culinary Function and Activities

• Develop and implement purchasing and receiving procedures
• Set performance, budget, and team objectives for kitchen operations
• Ensure adherence to safety procedures and food safety codes
• Monitor and control departmental expenses including food cost and supplies
• Participate in budgeting and financial planning processes
• Ensure compliance with brand and organizational safety standards

Ensuring Culinary Standards and Responsibilities are Met

• Oversee menu development and food presentation standards
• Ensure consistent quality of raw and cooked food products
• Maintain high standards in food preparation, decoration, and presentation
• Ensure compliance with food safety, hygiene, and sanitation regulations
• Monitor proper food storage, handling, and temperature control
• Ensure staff maintain required food safety certifications
• Maintain procurement, receiving, and inventory standards
• Prepare and cook food for daily operations and special events as needed

Ensuring Exceptional Customer Service

• Promote service excellence and guest satisfaction
• Address guest feedback and resolve complaints effectively
• Engage with guests to evaluate service quality and food satisfaction
• Support continuous improvement in service delivery standards
• Train staff to meet guest expectations and service quality benchmarks
• Review guest feedback and implement improvement actions

Managing and Conducting Human Resource Activities

• Identify training needs and support staff development
• Ensure fair and consistent treatment of all employees
• Train staff on cooking techniques and presentation standards
• Conduct performance evaluations and provide feedback
• Implement disciplinary procedures according to SOPs
• Support continuous learning and skill improvement within the team

Additional Responsibilities

• Communicate effectively with management, staff, and stakeholders
• Analyze operational data to support decision-making
• Resolve operational and technical problems efficiently

Education and Experience: BA Degree in Culinary Arts, Hotel and Restaurant Management, or related field with at least 8 years of experience in culinary or food & beverage operations, preferably in a 5-star international hotel environment.

Key Competencies: Strong leadership, high-level culinary expertise, excellent communication skills, ability to manage large teams, strong financial and operational management skills, and commitment to service excellence.

Skills Required:

• Hotel / Tourism
• Sales / Marketing / Business / Management