Executive Chef

About the role

The Executive Chef is accountable for the overall success of daily kitchen operations across all food outlets, including banquets, restaurants, room service, bar/lounge and employee cafeteria. The role combines hands‑on culinary expertise with leadership of the kitchen team to ensure high‑quality food, guest satisfaction and strong financial performance.

Key responsibilities

• Lead and supervise all kitchen areas, ensuring consistent, high‑quality product delivery.
• Develop and implement culinary standards, menus and new cooking techniques.
• Manage staffing levels, performance standards and employee development.
• Oversee purchasing, inventory control and cost‑management to meet budget targets.
• Ensure compliance with sanitation, food safety and hygiene regulations.
• Collaborate with other hotel departments to support banquet, room service and catering operations.

Required profile

• High school diploma or GED with at least 6 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management with at least 4 years of relevant experience.
• Proven ability to lead kitchen teams and manage multiple food service outlets.
• Strong understanding of financial performance, budgeting and cost control.
• Excellent communication and interpersonal skills.

Required skills

• Culinary techniques and menu development
• Food safety standards and sanitation procedures
• Inventory and purchasing management
• Budget and cost control
• Team leadership and staff training