Executive Chef

•Be a part of global community in hospitality industry.

•Learning and growth opportunities.

•Wide range of employee related benefits.

•Get a opportunity to be a part of Heartist culture.

Executive Chef

A passionate, out-of-the-box culinary champion will assume full responsibility for overseeing the entire culinary operations of the resort, managing multiple dining venues, in-room dining, and banquets. This role is dedicated to leading the culinary team and crafting extraordinary dining experiences to elevate the resort's overall offerings. The ideal candidate should have experience with Michelin star restaurants, coupled with a robust background in setting up resort operations. If you possess exceptional technical expertise, excellent leadership skills, and a passion for maintaining a world-class facility, we invite you to take on this pivotal role and shape the future of our esteemed establishment!

What is in it for you:

• Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
• Ignite your skills with our cutting-edge Academies for rapid professional growth.
• Cultivate your talents and watch your career flourish, locally and globally.
• Drive change through impactful Corporate Social Responsibility activities.
• Immerse yourself in a vibrant work environment with extraordinary colleagues.
• Join us on a direct path to success as we skyrocket to new heights!

Key Responsibilities:

• Leadership Excellence: Lead and inspire a team of culinary professionals, fostering a culture of creativity, excellence, and continuous improvement. Drive service excellence, team training, performance management, and succession planning to ensure a cohesive and high-performing culinary team.
• Strategic Planning: Develop and execute culinary concepts and menus that showcase innovation, quality, and exceptional taste. Stay informed about market trends to ensure the offerings align with evolving customer preferences.
• Collaboration: Collaborate closely with the Food & Beverage Manager, Hygiene Manager, and other departments to ensure seamless coordination and communication, enhancing the overall guest experience.
• HACCP Implementation: Manage and work with the on-resort organic farm. Spearhead the setup and implementation of HACCP processes.
• SOP Implementation and Analysis: Implement and enforce standard operating procedures to maintain consistency and excellence in food preparation, presentation, and service. Monitor and analyze guest feedback and reviews, implementing necessary improvements to exceed guest expectations.
• Financial Acumen: Manage the culinary department's budget, controlling costs while maintaining the highest quality standards.