The Executive Chef is responsible for the overall leadership, management and performance of all kitchen operations, ensuring the highest standards of food quality, food safety, hygiene, halal compliance, cost control, team development and guest satisfaction. The role drives culinary excellence through innovative menu planning, effective menu engineering, operational efficiency, and strong cross-functional collaboration while supporting the hotel's financial and business objectives.
Key Responsibilities
- Lead and manage all kitchen operations, ensuring consistent food quality, presentation, service standards, and guest satisfaction.
- Champion Food Safety Management Systems (FSMS), HACCP, food hygiene, sanitation and Halal compliance across all culinary operations.
- Drive a strong food safety culture through regular audits, training, compliance monitoring and corrective actions.
- Develop innovative menus, conduct menu engineering and introduce market-driven culinary offerings to maximize guest satisfaction and profitability.
- Plan and execute festive promotions, themed events, and seasonal culinary campaigns in collaboration with Sales & Marketing and F&B teams.
- Assist the Director of Food & Beverage in preparing business plans, budgets, forecasts and strategic culinary initiatives.
- Monitor and control food costs, inventory levels, purchasing activities, portion control and waste management to achieve budgeted financial targets.
- Ensure quality ingredients are sourced and utilized effectively while maintaining strong supplier and market awareness.
- Lead, coach, mentor, and develop the culinary team, fostering a culture of accountability, teamwork, performance excellence and succession planning.
- Collaborate effectively with all hotel departments to support operational efficiency and enhance the overall guest experience.
- Oversee banquet, buffet, and special event culinary operations, ensuring creativity, quality and alignment with brand standards.
- Manage kitchen assets, equipment maintenance, FF&E replacement planning and operational sustainability initiatives.
- Implement energy conservation, waste reduction and cost-saving measures across all kitchen operations.
- Ensure the employee dining facility provides fresh, nutritious and quality meals that meet established standards.
- Maintain high operational discipline, organizational effectiveness, and compliance with all company policies, legal requirements, and brand standards.
Key Competencies
Technical Competencies
- Strong knowledge of Food Safety Management Systems (FSMS).
- Advanced understanding of HACCP, food hygiene, sanitation and regulatory compliance.
- Strong knowledge of Halal certification requirements and compliance standards.
- Menu planning and menu engineering expertise.
- Budgeting, forecasting and food cost management.
- Inventory control and procurement management.
- Banquet and large-scale all day dining operations.
- Festive promotion planning and execution.
- Strong understanding of culinary trends and market dynamics.
Leadership Competencies
- Strategic thinking and business acumen.
- Strong organisational and planning skills.
- People management and team leadership.
- Coaching, mentoring, and talent development.
- Decision-making and problem-solving skills.
- Effective communication and stakeholder management.
- Cross-functional teamwork and collaboration.
- Results-oriented with strong attention to detail.
Qualifications & Experience
- Diploma or Degree in Culinary Arts, Hospitality Management or related field.
- Minimum 8–10 years of progressive culinary leadership experience, including experience as Executive Sous Chef or Executive Chef in an international hotel or resort environment.
- Proven track record in managing multi-outlet kitchen operations and banquet facilities.
- Experience in Halal-certified operations is highly preferred.
- Professional certifications in HACCP, Food Safety or related disciplines will be an added advantage.
