As Executive Chef, you will be the culinary leader for the property, playing a key role in both the pre-opening and operational phases. During pre-opening, you will establish kitchen infrastructure, recruit and train your team, and design innovative menus that reflect the hotel’s brand standards. Once the property opens, you will continue to oversee all aspects of kitchen operations, ensuring exceptional food quality, creativity, and a world-class dining experience for guests.

Key Job Responsibilities:

• Lead and manage the culinary team through pre-opening setup and into ongoing operations.
• Design, develop, and execute innovative menus for all dining outlets, banquets, and events.
• Ensure the highest standards of food quality, presentation, and consistency.
• Oversee compliance with food safety, hygiene, and sanitation standards in all kitchens.
• Collaborate with suppliers to source high-quality, cost-effective ingredients.
• Manage kitchen budgets, food costs, and inventory in line with financial targets.
• Establish culinary policies, procedures, and standards to ensure excellence.
• Train, mentor, and develop team members to build capability and foster growth.
• Lead by example in maintaining a clean, organized, and efficient kitchen environment.
• Supervise daily kitchen operations during service to guarantee smooth execution.
• Adapt recipes and offerings to accommodate dietary, cultural, and seasonal needs.
• Stay up to date with global culinary trends, techniques, and innovations.
• Represent the property through special events, promotions, and guest interactions.
• Collaborate with other departments to support catering, banquets, and conference services.
• Promote safe, environmentally responsible practices in line with company policies.
• Adhere to all environmental, health, and safety procedures and regulations.