Head Chef

About the role

Lead the Food & Beverage operation at Alila Hinu Bay, ensuring the culinary offering reflects the hotel’s vision and brand personality while delivering high quality and profitable results.

Key responsibilities

• Supervise and coordinate all Food & Beverage activities, maintaining brand standards in quality and presentation.
• Monitor F&B costs, implement proactive actions to enhance profitability and value for guests.
• Build teamwork, delegate authority, recruit and train staff, and set high performance standards.
• Prepare the annual business plan, monitor the department budget and take corrective actions as needed.
• Communicate effectively across all organisational levels and conduct regular departmental briefings.
• Plan replacement of FF&E and OE, manage energy conservation, and control kitchen fuel and gas consumption.
• Maintain clean, hygienic kitchens, enforce safety standards, and minimise waste and spoilage.
• Design creative buffet set‑ups and cost‑effective menus aligned with market trends.

Required profile

• Degree or professional diploma in Food Production.
• 3–5 years experience as Head Chef or Executive Sous‑Chef in a large operation.
• Strong practical, operational and administrative abilities with a flair for creativity.
• Proven ability to lead, train and develop culinary teams.

Required skills

• Food cost control and menu development.
• Kitchen hygiene and safety management.
• FF&E planning and equipment budgeting.
• Beverage cost monitoring.
• Buffet set‑up design.
• Staff scheduling and resource allocation.
• Energy conservation practices in kitchen operations.