EXECUTIVE CHEF

182-Bed Independent Mid-Scale (3-Star) Hotel

JOB PURPOSE

Leads all kitchen operations across the main and banquet kitchens, ensuring consistent food quality, menu profitability, food safety, team performance and reliable production for restaurant and high-volume conference/banquet business.

KEY RESPONSIBILITIES

·        Design, develop and cost menus for restaurant, bar and banquet operations in coordination with the F&B Manager.

·        Oversee food preparation, taste, presentation, portioning and consistency across all kitchen sections.

·        Manage kitchen staffing, shift schedules, deployment, recruitment, training and performance management.

·        Plan kitchen production for large and simultaneous banquet/conference events across the hotel’s 16 halls.

·        Control food cost, portion cost, wastage, spoilage, yield and inventory ordering.

·        Approve kitchen requisitions and work with Purchasing/Stores to maintain quality specifications and appropriate stock levels.

·        Ensure strict food safety, hygiene, HACCP and sanitation compliance throughout kitchen and food-storage areas.

·        Supervise Sous Chefs and ensure clear station responsibilities, recipes, production plans and service handovers.

·        Monitor equipment condition and coordinate preventive maintenance/repairs with Engineering.

·        Develop standard recipes, portion specifications and production controls.

·        Participate in menu engineering, pricing reviews and profitability improvement with F&B and Finance.

·        Investigate food-quality complaints and implement corrective action.

MINIMUM REQUIREMENTS

·        Culinary degree/diploma from a recognised culinary institution.

·        8+ years in professional kitchens, including 3+ years as Executive Chef or Head Chef.

·        Demonstrated high-volume banquet and conference production experience.

·        Strong menu costing/development, food-cost control, inventory and kitchen-team leadership skills.

·        Food Safety/HACCP certification required.

·        Ability to plan simultaneous restaurant and banquet production under time pressure.

KEY PERFORMANCE INDICATORS

·        Food cost percentage and wastage

·        Guest food-quality scores

·        HACCP/hygiene compliance

·        Banquet production accuracy and timeliness

·        Kitchen payroll/productivity

·        Menu gross profit and inventory variance