Role Overview
The Executive Chef will direct culinary operations across five specialty restaurants and the hotel’s meetings and events business. The role combines menu and food-quality oversight with the leadership of large kitchen teams, creating distinctive dining experiences while maintaining consistent standards across high-volume service.
Key Responsibilities
- Lead day-to-day kitchen operations across the five restaurants and meetings and events.
- Guide and develop culinary teams, building a collaborative workplace that supports initiative and new ideas.
- Maintain high standards of food quality and ensure dishes are delivered consistently across outlets and events.
- Oversee food preparation and service for high-volume functions, coordinating kitchen execution with event requirements.
- Shape dining experiences that meet the expectations of guests in a luxury hotel environment.
- Monitor culinary operations across outlets and address challenges affecting service, quality or team performance.
Requirements & Qualifications
- Previous experience as an Executive Chef or in a comparable senior culinary leadership role within a luxury hotel.
- Demonstrated ability to lead and manage large culinary teams.
- Experience overseeing food operations for multiple restaurants and high-volume meetings and events.
- A record of maintaining excellent food standards while fostering an innovative, positive team environment.
- Experience with Marriott is an advantage.
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