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Essential Duties and Responsibilities
• Provide strategic and operational leadership for all Culinary departments, ensuring alignment with corporate strategy, hotel business objectives, brand standards, and the overall guest experience
• Assume responsibility for Culinary operations in the absence of the Regional Director of Culinary Operations, ensuring continuity, effective decision-making, and smooth daily operations
• Oversee the development and regular update of departmental operating procedures, while leading effective communication meetings, briefings, and cross-functional coordination
• Ensure culinary associates consistently deliver exceptional service to guests and internal customers, coaching department leaders and associates through regular observation and constructive feedback
• Handle guest and internal customer feedback, complaints, and inquiries courteously and efficiently, ensuring timely follow-up and satisfactory resolution
• Drive productivity and financial performance through multi-skilling, flexible scheduling, effective resource deployment, and disciplined management of profit and cost centres
• Support the preparation of the annual Kitchen Business Plan, monthly forecasts, budgets, and cost-control initiatives, engaging the relevant Heads of Department and monitoring key performance indicators
• Ensure compliance with hotel, company, and local requirements relating to financial controls, record keeping, licensing, food safety, hygiene, sanitation, and workplace safety
• Oversee culinary inventory, operating equipment, asset maintenance, product specifications, recipes, and related operational data in collaboration with Purchasing and Cost Audit
• Monitor local and international culinary trends, suppliers, and competitor operations, identifying opportunities to strengthen market positioning, public relations exposure, and business growth
• Monitor Culinary operations during all service periods, particularly peak business periods, and work through department leaders to implement timely operational adjustments and audit-driven improvements
• Maintain consistently high standards of food quality, taste, presentation, variety, and product availability across all restaurants, banquets, and culinary areas
• Partner with the Director of Purchasing to source the best-quality products at competitive prices and support the efficient management of relevant commissary and storage areas
• Foster a collaborative, flexible, and high-performance culture across Culinary and other hotel departments, encouraging teamwork, accountability, innovation, and continuous improvement
Requirements
• Minimum 10 years’ progressive culinary leadership experience, including minimum 3 years as Executive Sous Chef in an international, luxury and multi-outlet operation
• Proven leadership of restaurants, bars, banqueting, in-room dining, production kitchens, and stewarding, with achievement of brand and audit standards
• Proven menu development, recipe standardization, quality review, and seasonal product innovation capabilities
• Strong budgeting and forecasting skills, with measurable control of food cost, labour productivity, and inventory variance
• Proven ability to set objectives, coach leaders, conduct performance reviews, and strengthen succession, engagement, retention, and internal promotion
• Sound knowledge of international food safety and hygiene standards (such as HACCP and FSMS)
• Demonstrated delivery of consistent food quality, availability, presentation, and service during peak periods, supported by guest feedback and audit results
• Fluent written and spoken English, with strong presentation, stakeholder, supplier, and leadership-management skills; Asia experience preferred
• Background in Michelin-starred establishments
• Adopts a hands-on leadership style, supporting kitchen operations while managing administrative responsibilities
Offre executive hospitality à vérifier avant publication.
Executive Chef
