Executive Chef – Hotel Culinary Leader

About the role

We are seeking an Executive Chef to lead the culinary operations of our hotel, delivering innovative menus and an exceptional dining experience for guests. The role combines creative menu development with full responsibility for kitchen management and team development.

Key responsibilities

• Lead and develop the kitchen brigade, ensuring succession planning and continuous skill growth.
• Create and maintain innovative menus that exceed guest expectations and align with brand standards.
• Oversee all food production across hotel outlets, guaranteeing consistent high quality.
• Manage department budgeting, forecasting, resource planning, waste control and cost optimisation.
• Maintain strong guest relations through proactive interaction and timely resolution of issues.
• Ensure compliance with health, safety, fire regulations and food‑safety legislation.
• Recruit, train, schedule and evaluate kitchen staff in line with company policies.
• Monitor food control systems, waste programmes and environmental initiatives to protect margins.

Required profile

• Proven experience as an Executive Chef in a hotel or resort environment.
• Demonstrated ability to lead large kitchen teams and drive culinary excellence.
• Strong understanding of brand standards and guest‑centric service.
• Excellent communication and relationship‑building skills with guests, suppliers and internal partners.

Required skills

• Menu development and innovation
• Food safety compliance
• Budget management and cost control
• Waste management and environmental awareness
• Staff recruitment, training and performance management