Executive Chef

A. Culinary Leadership

• Create innovative, high-quality menus for the restaurants, bar, room service, and special events.
• Oversee food production to ensure consistency, taste, and presentation standards.
• Introduce new dishes, seasonal specials, and themed dining experiences.

B. Kitchen Operations Management

• Supervise and coordinate all kitchen activities and staff on a daily basis.
• Ensure all food preparation areas and equipment are maintained in excellent condition.
• Develop and implement Standard Operating Procedures (SOPs) for all kitchen processes.

C. Cost Control & Budgeting

• Monitor food costs, kitchen expenses, and wastage to maintain profitability.
• Prepare and manage the kitchen budget in collaboration with the General Manager.
• Conduct daily stock checks and maintain proper inventory levels.

D. Staff Management & Development

• Recruit, train, mentor, and evaluate kitchen staff.
• Organize duty rosters, shifts, and leave schedules.
• Conduct performance appraisals and coaching to enhance team performance.

E. Food Safety & Hygiene Compliance

• Ensure full compliance with HACCP, sanitation, and hygiene standards.
• Regularly inspect kitchen workstations to maintain cleanliness and safety.
• Conduct periodic training on food handling, hygiene, and equipment usage.

F. Guest Experience Enhancement

• Interact with guests when required to understand preferences and address feedback.
• Customize meals for VIP guests and special dietary requirements.
• Collaborate with the Front-of-House team to maintain seamless service.

G. Menu Planning & Events

• Plan customized menus for conferences, weddings, banquets, and themed events.
• Supervise the preparation and service of meals during events to ensure timeliness and quality.
• Coordinate with the Events and F&B teams for smooth execution of functions.

H. Procurement & Supplier Coordination

• Identify and liaise with trusted suppliers for quality ingredients.
• Approve purchase requisitions for food items and kitchen supplies.
• Evaluate supplier performance and pricing to ensure value for money.

I. Reporting & Administration

• Prepare daily, weekly, and monthly kitchen operation reports.
• Maintain accurate records of inventory, food wastage, and equipment usage.
• Ensure compliance with health inspections and audit requirements.

3. Required Qualifications

• Diploma or Degree in Culinary Arts, Food Production, or Hospitality Management.
• Minimum 5–7 years of experience in a senior chef position (preferably in a resort or 4–5 star hotel).
• Formal training in food safety and HACCP is an added advantage.

4. Key Skills & Competencies

• Strong culinary creativity and menu innovation.
• Excellent leadership and team management abilities.
• Budgeting, cost control, and inventory management expertise.
• Strong communication and interpersonal skills.
• Ability to work under pressure and manage multiple tasks.
• In-depth knowledge of food safety standards.
• Problem-solving and decision-making skills.
• Ability to maintain high levels of cleanliness and organization.

5. Personal Attributes

• Professional, disciplined, and highly organized.
• Passionate about food and hospitality.
• Creative, detail-oriented, and quality-driven.
• Flexible and adaptable to a dynamic resort environment.
• Strong ethical conduct and commitment to service excellence.

6. Working Conditions

• Full-time, on-site position.
• Requires weekend, holiday, and evening availability based on operational needs.
• High-pressure environment during peak seasons and events.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section