• Lead, inspire, and manage the entire culinary team across all outlets.
• Ensure consistent quality, taste, and presentation of all dishes in line with 5-star standards.
• Create innovative menus that reflect both international and local culinary trends.
• Oversee food cost control, portioning, and waste management to maintain profitability.
• Ensure all kitchens comply with hygiene, sanitation, and HACCP standards.
• Collaborate closely with F&B and Banquet teams for smooth event and banquet execution.
• Develop, coach, and motivate the kitchen team to achieve excellence.
• Conduct regular training and performance evaluations for kitchen staff.
• Monitor kitchen equipment and coordinate with Engineering for maintenance and upkeep.
• Diploma or Degree in Culinary Arts or related field.
• 5+ years of experience as Executive Chef or Executive Sous Chef in a 5-star hotel or resort.
• Strong leadership and organizational skills with a hands-on approach.
• Excellent knowledge of international cuisine, modern presentation, and local specialties.
• Proven track record in menu development, food cost control, and kitchen management.
• Strong interpersonal and communication skills.
• Ability to develop innovative menus and maintain high standards of food quality and presentation.
• Strong management abilities with experience leading and developing kitchen staff.
• Experience with budgeting, cost control, and inventory management in a kitchen environment.
• In-depth knowledge of food safety, hygiene regulations, and health and safety practices.
