Executive Chef

We are currently seeking apassionate, dynamic, and experienced Executive Chefwho takes pride in delivering exceptional culinary experiences, maintaining the highest operational standards, and inspiring a high-performing kitchen team.

As Executive Chef, you will be responsible for theoverall management and smooth operation of the kitchen, food production, and all related culinary areas, ensuring consistency in quality, presentation, hygiene, cost control, and guest satisfaction.

Key Responsibilities:

• Lead and oversee the daily operations of all kitchens, food production areas, and related sections.
• Prepare and monitor kitchen duty schedules, ensuring appropriate staffing levels based on operational and business requirements.
• Ensure all culinary colleagues consistently maintain the required standards ofuniform, grooming, hygiene, and professional appearance.
• Drive culinary innovation by regularly introducingnew dishes, concepts, presentation styles, and food trends.
• Evaluate the performance and development of the culinary team, providing coaching, training, recognition, and recommendations for career progression.
• Ensure the timely preparation and delivery of all meal services acrossrestaurants, outlets, banquets, and events, in line with established operating hours and service standards.
• Conduct regular inspections of kitchens, stores, and food production areas to maintain the highest standards ofcleanliness, hygiene, food safety, organization, and maintenance.
• Maintain a visible presence across dining outlets and operational areas, engaging with guests and responding proactively to feedback to enhance the overall dining experience.
• Work closely with theDirector of Food & Beverageto develop and execute the annual food promotion and events calendar, creating innovative culinary concepts that drive guest engagement and revenue.
• Manage and controlfood coststhrough effective purchasing, portion control, inventory management, store requisitions, and waste reduction initiatives.
• Ensure full compliance withHACCP standards, food safety procedures, and applicable Municipality health and hygiene requirements.
• Foster a positive, professional, and collaborative kitchen culture while maintaining high levels of colleague engagement and operational discipline.
• Continuously monitor food quality, presentation, consistency, and productivity to ensure exceptional standards across all culinary operations.

Requirements

Education, Qualifications & Experience

• Professionalculinary apprenticeship, chef training program, or recognized culinary qualification.
• Minimum ofthree years of experience in a similar senior culinary leadership rolewithin a high-quality hotel, resort, or restaurant environment.
• Strong knowledge offood preparation, presentation, production, storage, and preservation techniques.
• Sound understanding offood safety, hygiene, HACCP standards, and kitchen operational practices.
• Good command ofEnglish, with strong communication and interpersonal skills.
• Proven experience in leading and developing a diverse culinary team while maintaining high standards of quality and consistency.

Knowledge & Competencies

The ideal candidate will be acreative, innovative, and passionate culinary professionalwho is committed to working closely with the Food & Beverage service team to consistently deliver memorable guest experiences.

You will be an energetic, enthusiastic, andhands-on leaderwith excellent organizational skills and the ability to manage a demanding, fast-paced kitchen operation. You will demonstrate astrong, fair, and effective leadership style, with the ability to motivate and develop colleagues from diverse cultural backgrounds while remaining calm and solution-focused under pressure.

Key competencies include:

• Understanding the Business
• Team Building & Collaboration
• Planning for Business
• Leading & Developing People
• Valuing Diversity
• Managing Operations
• Customer & Guest Focus
• Adaptability & Flexibility
• Influencing Outcomes
• Drive for Results
• Creativity & Culinary Innovation
• Cost & Waste Management
• Quality & Food Safety Focus