About the role
Job Description
* Lead and manage all kitchen operations across restaurants, banquets, room service, and other food production areas. * Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences. * Ensure consistent food quality, presentation, and taste in line with luxury hospitality standards. * Monitor food costs, inventory, purchasing, and waste to achieve financial targets. * Maintain the highest standards of food safety, hygiene, and sanitation in compliance with local regulations. * Recruit, train, mentor, and develop the culinary team to enhance performance and career growth. * Collaborate with Food & Beverage and other departments to create memorable guest experiences. * Plan and execute special events, promotions, and seasonal culinary offerings. * Ensure efficient kitchen operations through effective scheduling, productivity, and resource management. * Foster a positive, collaborative, and safety-focused working environment.
Qualifications
* Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. * Minimum of 8–10 years of culinary experience, including 3–5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel or upscale restaurant. * Strong knowledge of international cuisines, menu development, and banquet operations. * Proven experience in food cost control, budgeting, and kitchen management. * Thorough understanding of HACCP, food safety, and sanitation standards. * Excellent leadership, communication, and team development skills. * Ability to perform effectively in a fast-paced, multicultural environment. * Previous experience with an international hotel brand is an advantage.
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.