Executive Chef

The Executive Chef will lead the culinary operations of the hotel during the pre-opening and operational phases, ensuring excellence in food quality, innovation, and consistency. The role involves developing menus, recruiting and training kitchen staff, establishing food production systems, and ensuring compliance with health, safety, and brand standards. The Executive Chef will play a key role in defining the hotel’s culinary identity and delivering a world-class dining experience.

Pre-Opening Phase

• Develop and implement the culinary concept and vision for all food and beverage outlets in collaboration with the General Manager and Food & Beverage Manager.
• Design and standardize menus, recipes, and presentation for restaurants, bars, room service, and banquet operations.
• Create and implement kitchen layouts, workflow plans, and equipment specifications to ensure operational efficiency.
• Participate in the procurement process for kitchen equipment, small wares (OS&E), and food suppliers.
• Prepare the pre-opening kitchen budget, including CAPEX and operational forecasts.
• Recruit, train, and mentor the culinary team, ensuring alignment with the brand’s standards and service philosophy.
• Develop Standard Operating Procedures (SOPs) for food preparation, hygiene, storage, and safety.
• Conduct menu tastings and product trials to refine offerings prior to launch.
• Liaise with engineering and projects teams to ensure compliance with kitchen and storage design standards.
• Work closely with the HR and Training Manager to design pre-opening training programs and team orientation sessions.

Post-Opening / Operational Phase

• Lead all kitchen operations, ensuring high-quality food production and presentation across all outlets and events.
• Maintain consistency and creativity in menu offerings, aligning with seasonal and market trends.
• Monitor and control food costs, portion sizes, and waste management to achieve profitability targets.
• Ensure full compliance with HACCP, health, and safety regulations at all times.
• Collaborate with the F&B Manager to create promotions, themed events, and special menus to drive business.
• Supervise and motivate the culinary team, fostering a culture of excellence, teamwork, and continuous improvement.
• Conduct regular performance evaluations and provide coaching and development opportunities.
• Build and maintain strong supplier relationships, ensuring high-quality and reliable product sourcing.
• Ensure kitchen maintenance and cleanliness are upheld to the highest standards.
• Participate in management meetings, budgeting, and forecasting processes.

• Diploma or degree in Culinary Arts, Hospitality Management, or related field.
• Minimum 10 years of progressive culinary experience, with at least 3–5 years as Executive Chef in a full-service or luxury hotel.
• Proven pre-opening experience in setting up kitchens and developing new food concepts.
• Strong leadership and team-building skills with experience managing multicultural teams.
• In-depth knowledge of international cuisines, modern culinary trends, and presentation techniques.
• Excellent understanding of food cost control, inventory management, and P&L accountability.
• Familiarity with food safety standards (HACCP) and local health regulations.
• Creativity, innovation, and a passion for delivering exceptional dining experiences.
• Proficiency in kitchen management systems and MS Office.

• Culinary creativity and innovation
• Leadership and people management
• Strategic planning and organization
• Cost control and financial acumen
• Quality assurance and attention to detail
• Communication and collaboration
• Time management and adaptability

• Timely completion of pre-opening culinary milestones
• Guest satisfaction and food quality ratings
• Achievement of food cost and profitability targets
• Team performance, training completion, and retention
• Compliance with hygiene and safety standards
• Successful menu launches and F&B concept execution