Executive Chef

Role Overview

This role focuses on leading the culinary department of a luxury hotel by combining operational oversight with financial accountability. Day-to-day tasks include setting budgets, reviewing financial performance, developing standardised procedures, and collaborating with senior chefs to create costed menus that align with market trends. The position is critical for ensuring high food quality, guest satisfaction, and the achievement of business goals through efficient kitchen management and continuous improvement.

Key Responsibilities

• Establish periodic budgets and forecasts for the culinary department, and review monthly profit-and-loss statements to pinpoint deviations from business plan targets.
• Develop and maintain a comprehensive Standard Operating Procedures manual covering performance standards, policies, and service protocols in line with hotel policies and municipal regulations.
• Work closely with senior culinary leadership to design new menus and products, supported by detailed analysis and accurate cost calculations.
• Plan and execute effective food promotions, from concept to implementation, to drive guest engagement and revenue.
• Conduct weekly inspections of kitchen areas to ensure organisation, cleanliness, and adherence to food safety standards (HACCP).
• Monitor food quality across all outlets, ensuring consistency and alignment with established standards and recipes.
• Ensure timely and accurate completion of departmental reports, schedules, standard recipes, menu presentations, and related correspondence.
• Collaborate with leaders from other departments to foster strong working relationships and support overall hotel operations.

Requirements & Qualifications

• Extensive culinary production experience within luxury hotel brands, with a proven ability to stay current with emerging food trends.
• Exceptional leadership and communication skills, including the capacity to enforce high standards and implement company policies consistently.
• Ability to introduce creative and fresh concepts for retail, catering, and guest services, while building genuine rapport with customers.
• Strong background in food safety and sanitation compliance, with knowledge of HACCP standards.
• Capability to manage multiple priorities simultaneously and maintain professional communication under pressure.
• Demonstrated passion for delivering an outstanding level of customer service and driving guest satisfaction.