Executive Chef – Hotel Kitchen

About the role

The Executive Chef leads the day-to-day kitchen operation, culinary execution, team performance, food quality, safety, inventory and cost control, delivering consistent and memorable guest experiences. The role requires at least 5 years of progressive professional kitchen experience, including at least 2 years in a culinary leadership position within a hotel, resort or high-volume restaurant.

Key responsibilities

• Culinary leadership: lead mise en place, production, service and kitchen dispatch; ensure consistency in recipes, portions, presentation, temperature, timing and quality; develop and refine seasonal, signature and special-event menus.
• Team leadership: schedule, train, coach and evaluate the culinary team; assign responsibilities and coordinate recruitment, onboarding and performance matters with Management and Human Resources.
• Cost and operational control: manage food costs, inventory, purchasing, receiving, yields and waste; maintain standardized recipes and accurate food-cost calculations; report shortages, variances, damage, maintenance needs and safety risks.
• Quality, safety and coordination: ensure sanitation, labeling, storage, temperature control and FIFO compliance; manage allergies, dietary restrictions and special requests; coordinate with Restaurant, Bar, Stewarding, Events, Purchasing and Management; promote local sourcing, sustainability and continuous improvement.

Required profile

• Minimum 5 years of progressive professional kitchen experience, including at least 2 years in a culinary leadership role in a hotel, resort or high-volume restaurant.
• Strong leadership, culinary judgment and guest-service orientation, with accountability, integrity and reliability.
• Effective communication, coaching and cross-departmental collaboration.
• Organization, attention to detail, cost awareness and decision-making under pressure.
• Creativity, adaptability, cultural awareness and commitment to sustainability.

Required skills

• Culinary production, menu development, recipes, portions, plating and service execution.
• Food costing, budgeting, inventory, purchasing, receiving, yields and waste control.
• Food safety, sanitation, HACCP principles, temperatures, storage, labeling and FIFO.
• Scheduling, task allocation, training, coaching and performance management.
• Banquet, event, allergy and special dietary request coordination.