Executive Chef

Role & responsibilities

The Executive Chef is responsible for managing all kitchen and stewarding operations, ensuring consistent delivery of high-quality food while maintaining the highest standards of hygiene and safety. The role includes leading, training, and developing culinary teams, overseeing menu planning, and ensuring exceptional food presentation that meets guest expectations. The Executive Chef holds responsibility for departmental P&L, including budgeting, cost control, forecasting, and optimizing food costs without compromising quality. The position promotes a positive work culture aligned with organizational values, brand standards, and service excellence. Candidate should have prior experience managing kitchen operations in a property of 300+ keys.

Preferred candidate profile

Degree/Diploma in Hotel Management, Culinary Arts, or a related field from a recognized institute.