Executive Chef

About the role

The Executive Chef leads the culinary operations of a hotel, ensuring exceptional food quality, innovative menu creation, and seamless service across all dining outlets. This senior position combines strategic planning with hands‑on kitchen management to deliver memorable dining experiences for guests.

Key responsibilities

• Lead, coach, and manage the culinary team to maintain high performance.
• Develop and execute creative menus for restaurants, banquets, and special events.
• Ensure food quality, presentation, and taste meet the highest standards.
• Maintain strict food safety and sanitation compliance.
• Source premium ingredients by collaborating with suppliers and vendors.
• Control kitchen budgets, monitor food costs, and manage inventory.
• Establish and enforce culinary policies, procedures, and quality standards.
• Train staff, promote continuous improvement, and foster a culture of culinary excellence.
• Oversee kitchen operations during service hours for smooth execution.
• Adapt recipes to accommodate dietary and cultural preferences.
• Stay current with culinary trends, techniques, and emerging ingredients.
• Participate in special events, promotions, and guest interactions.

Required profile

• Proven experience leading kitchen teams in a hotel or large‑scale hospitality environment.
• Strong knowledge of food safety regulations and sanitation practices.
• Ability to manage budgets, control costs, and oversee inventory.
• Excellent organizational skills and attention to detail.
• Passion for culinary innovation and continuous learning.

Required skills

• Menu development
• Food safety compliance
• Inventory control
• Budget management
• Recipe creation and adaptation