Executive Chef

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We’re seeking an experienced and passionate Executive Chef to lead our culinary team and drive our restaurant, Irish pub, room service and conference & events offerings to new heights.

The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets customer expectations.

This role involves menu development, team leadership, cost management, and adherence to Australian food safety and occupational health and safety standards.

Key Responsibilities

1. Menu Planning and Development
   • Design seasonal and innovative menus that reflect contemporary tastes and trends.
   • Collaborate with food suppliers to source WA local high-quality, locally-sourced ingredients.
   • Adapt menus based on guest feedback and seasonal availability.
2. Food Preparation and Presentation
   • Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.
   • Ensure portion sizes, plating, and garnishing are consistent with restaurant, pub and conference and events standards.
   • Maintain awareness of current culinary trends and apply them to keep menus fresh and innovative.
3. Conference & Events Execution
   • Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, and corporate events.
   • Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the scale of service required.
   • Ensure smooth collaboration with front-of-house teams to align event timelines and service standards.
4. Team Management and Leadership
   • Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
   • Promote a positive work environment and lead by example in following HACCP & health and safety standards.
   • Conduct regular performance reviews and provide training and mentoring to staff to develop their skills.
5. Cost Management and Inventory Control
   • Monitor and control kitchen costs, including food, labour, and waste.
   • Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.
   • Manage inventory, including ordering, receiving, and stock rotation.
6. Food Safety and Compliance
   • Ensure all food preparation, storage, and handling meet Australian food safety standards, including HACCP principles.
   • Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.
   • Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.
7. Guest Satisfaction
   • Collaborate with front-of-house staff to understand and cater to customer preferences and dietary requirements.
   • Respond to guest feedback and make menu adjustments to improve the dining experience.

• Proven experience as an Executive Chef or similar role in 5-star hotels in GCC countries
• Culinary degree or relevant certification
• Strong leadership and team-building skills
• Excellent knowledge of culinary techniques, food trends, and ingredients
• Ability to create innovative and visually appealing dishes
• Proficient in menu planning, costing, and inventory management
• Exceptional communication and organizational skills
• Passion for delivering outstanding dining experiences to guests