Executive Chef

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The position is responsible for leading the overall culinary operations, food safety & hygiene, and maintaining high-quality food standards. A culinary expert with a positive attitude and enthusiasm for teamwork. Main responsibilities will include but are not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and local food safety standards, food quality, managing team’s performance, and guest satisfaction.

• Leads the Culinary management team and utilizes interpersonal and communication skills to lead, influence, and encourage the team and others.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures property policies are administered fairly and consistently.
• Set periodical budget & forecast and analyze monthly P&L and month-end reports, and identify deviation from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related to the department.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Develop and update the departmental SOP Manual, detailing standards of performance, Policies, and Procedures, and service standards pertinent to the efficient operation of the Culinary in accordance with policies, standards, and municipality requirements.
• Develop new menus and product development supported by detailed analysis and accurate costing along with Culinary management team.
• Supervise the Senior Culinary team to run their kitchens at a high-quality level whilst maintaining acceptable food costs.
• Work closely with the Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting a weekly walk-through.
• Ensure that a high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Monitor food standards in each Outlet and Banquet operations.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Monitor and analyze menus and products of competitive restaurants and other hotels' Banquet Departments.
• Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them.
• Meet and interact with representatives of the local community and potential guests as required.
• Motivate, supervise, and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Develop, conduct, and maintain records of all staff training programs for team members, focusing on their development needs, and providing them with new skills to meet the changing needs of the business.

• Excellent reading, writing, and oral proficiency in the English language
• Minimum of 5 years of relevant experience in managing food production & culinary operations in a similar position for a five-star hotel
• Detailed knowledge and skills in international cuisine
• Service-oriented and an eye for details
• Flexible and able to embrace and respond to change effectively
• Self-motivated and energetic
• Well-presented and professionally groomed at all times