Executive Chef

Position Summary

We are seeking an experienced, creative, and passionate Executive Chef to lead culinary operations across our luxury resort. The ideal candidate will oversee all resort dining outlets—including fine dining, all-day dining, beach/pool bars, banquets, room service, and private guest dining. You will be responsible for menu development, guest satisfaction, team leadership, food quality, cost controls, and maintaining high hygiene standards.

Key Responsibilities

Culinary Leadership & Menu Innovation

• Design, implement, and refresh innovative menus across all resort dining venues, blending local/regional cuisine with international trends.
• Maintain consistency, presentation, and exceptional taste standards across all meal periods.
• Create tailored culinary experiences for special resort events, VIP guests, retreats, and weddings.
• Source high-quality, local, seasonal, and sustainable ingredients in alignment with the resort's brand identity.

Kitchen Operations & Administration

• Oversee daily operations of all kitchen departments, ensuring smooth coordination between front-of-house and back-of-house teams.
• Manage inventory, order supplies, and negotiate with vendors to optimize food quality and costs.
• Control kitchen operational budgets, food cost percentages, and labor costs while meeting revenue targets.
• Ensure strict compliance with local health department regulations, HACCP protocols, and resort hygiene/safety standards.

Team Management & Development

• Recruit, train, mentor, and schedule all culinary and stewarding staff.
• Foster a positive, collaborative, and professional kitchen environment.
• Conduct regular performance evaluations and manage succession planning within the culinary team.

Qualifications & Requirements

• Experience: Minimum 8–10 years of culinary experience, with at least 3–5 years as an Executive Chef.
• Education: Degree or Diploma in Culinary Arts, Hospitality Management, or equivalent certification.