• Proven experience as an Executive Chef or in a similar leadership role in 4-5 star hospitality setting.
• Culinary degree from a recognized institution or equivalent experience.
• Strong knowledge of international & local cuisines and contemporary cooking techniques.
• Excellent leadership and communication skills, with the ability to motivate and manage a diverse team.
• Passion for high-quality food and a commitment to creating memorable dining experiences.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Excellent understanding of food safety standards and kitchen hygiene.
• Ability to manage budgets, control costs, and drive profitability.
• Creative mindset with a passion for delivering exceptional dining experiences.
• Lead and inspire the culinary team, fostering a culture of excellence and collaboration.
• Oversee all kitchen operations, ensuring high standards of food quality, presentation, and consistency including food preparation, inventory management, and hygiene practices.
• Create and design unique, seasonal menus that showcase local ingredients and culinary trends.
• Ensure consistent food quality, presentation, and adherence to 5-star standards.
• Train, mentor, and develop culinary team members, ensuring skill growth and career progression.
• Stay updated with global culinary trends, integrating them into the hotel’s offerings.
• Monitor and manage food costs, inventory, and labor costs to maximize profitability without compromising quality.
• Implement cost-effective purchasing strategies and maintain relationships with local suppliers.
• Maintain cost control, monitor food waste, and optimize kitchen efficiency.
• Collaborate with the Food and Beverage Manager to enhance the overall dining experience for resort guests.
• Address guest feedback and dietary requirements promptly and creatively.
