The Executive Chef leads and manages all kitchen operations for the property, ensuring high standards of culinary quality, guest satisfaction and team performance. The role is responsible for menu development, financial and cost management, and compliance with the hotel’s operating, quality and sustainability standards.    

Training & Development

•    Participate in training programmes and apply the skills and knowledge acquired to daily operations.

•    Identify departmental trainers, assign training responsibilities, and meet with them on a monthly basis.

•    Develop and implement training plans for the department in coordination with the HR/Training department.

Team & People Management

•    Supervise the performance of outlet team members and carry out routine inspections.

•    Conduct interviews, selection and recruitment of team members, and complete performance appraisals to identify training needs.

•    Coach and develop team members, maintaining excellent interpersonal relationships and taking an active interest in their welfare, safety and development.

•    Maintain discipline within the team, communicate disciplinary issues to HR, and recommend team members for promotion.

Guest Experience

•    Ensure guest food allergies are considered in culinary operations, communicated to the team, and followed up accordingly.

•    Ensure guest and repeat-guest satisfaction at all times by maintaining awareness of their preferences, and inform the team of VIP arrivals and specific requests.

•    Handle and monitor guest complaints with appropriate follow-up action, and interact regularly with guests to gather feedback for improvement.

Kitchen Operations & Quality

•    Coordinate and supervise the department’s daily activities, ensuring the outlet team consistently delivers efficient and effective service.

•    Prepare and communicate the kitchen operations plan, ensure daily briefings are conducted using the events document, and ensure outlets and kitchen equipment remain in good running condition, liaising with maintenance on any non-conformities.

•    Design, develop and update the kitchen’s menus (à la carte, seasonal and banquet/event) in line with the property’s culinary concept and guest preferences.

•    Set and maintain culinary quality, taste and presentation standards across all kitchen outlets, ensuring consistent execution.

•    Create, standardise and update recipes (“fiche technique”) for all menu items, and ensure kitchen operations are staffed and run according to instructions and up-to-date SOPs.

•    Manage and control the outlet and stewarding department, ensuring compliance with the Quality Management System, health & safety regulations, grooming and housekeeping standards, and the Establishment’s rules and regulations.

Financial & Cost Management

•    Prepare and manage the outlet’s annual operating and capital budgets (Capex/Opex), ensuring the staff cost budget is adhered to on a monthly basis.

•    Manage each kitchen outlet as an independent profit centre, ensuring food cost budgets and revenue targets are achieved monthly.

•    Establish a cost management plan, ensure food cost controls are implemented and followed, and ensure menu costing is completed on the sysrem with cost controllers.

•    Conduct menu engineering to assess the profitability and popularity of menu items, optimising menu placement to increase profitability per guest.

•    Collaborate with the F&B Manager and Management to develop strategies and special events that promote sales.

•    Degree in hospitality / tourism management, or a recognised culinary arts qualification (diploma/certificate), or any other acceptable qualifications, experience and career achievement are essential together with academic requirements       

•    Minimum 8 years’ progressive culinary experience, including significant experience in a senior kitchen leadership role within a hotel or resort environment

•    Computer literacy including hotel management systems such as Opera, Micros, Win HMS

•    Fluent in English and French, both written and spoken; a third language would be an advantage

•    Sound knowledge of the Establishment’s rules, regulations and standard operating procedures

•    Ability to adapt quickly to unexpected operational situations

•    Proven experience in menu development and recipe standardisation

•    Experience managing food & beverage cost controls and departmental budgets

•    Knowledge of food safety and hygiene standards (HACCP or equivalent)