Executive Chef

Role Overview

Lead the hotel’s kitchen operations across restaurants, bars, room service, banquets, the staff dining area, and supporting functions such as purchasing and dishwashing. You will guide the culinary team, stay actively involved in food preparation, and uphold the standards, safety, and cost controls that shape both guest experiences and the operation’s financial performance.

Key Responsibilities

• Direct daily kitchen activity, coordinate chefs and food-preparation teams, and adjust staffing to meet service demands and operational targets.
• Set clear expectations for kitchen leaders and associates, monitor performance, and build a respectful, collaborative team culture through coaching and regular feedback.
• Contribute to menu planning and development; oversee preparation, flavor, presentation, and consistency across everyday service and special events.
• Maintain food safety and hygiene standards, including correct handling, storage, temperatures, sanitation practices, and required employee certifications.
• Oversee purchasing, receiving, and storage procedures, and manage controllable costs for food, equipment, uniforms, and supplies.
• Support departmental budgets and establish operational and team goals, while applying workplace safety procedures consistently.
• Review guest feedback and service results, address complaints, and coach staff to deliver attentive, high-quality service.
• Develop team capability through practical cooking demonstrations, training, appraisals, and appropriate performance-management processes.

Requirements & Qualifications

• Three to five years of experience in a comparable culinary leadership position in a luxury hotel.
• Strong international culinary experience, particularly in the Middle East and Africa region.
• Experience leading large, high-volume kitchen operations, with a substantial banquet background.
• Sound knowledge of food costing, production planning, kitchen management, HACCP, and food hygiene practices.
• Strong leadership, communication, and organizational abilities, including the judgment to make decisions and solve problems under pressure.
• Motivation to develop a culinary career and contribute to a demanding, collaborative kitchen team.