Job Brief

We are seeking a visionary and highly experienced Executive Chef to oversee the culinary operations of our five-star luxury hotel. With multiple signature restaurants, four room service outlets, and large-scale banquet/convention facilities, including 30 meeting rooms and a convention center hosting up to 5,000 guests, this role demands excellence in leadership, creativity, and operational control. The ideal candidate will have a strong international background in high-volume, multi-outlet hospitality environments and a passion for delivering exceptional guest dining experiences.

What You Will Be Doing

• Direct and manage all culinary operations across restaurants, in-room dining, and large-scale banquet and convention services.
• Design and execute innovative, seasonal, and guest-centric menus that reflect diverse culinary influences and trends.
• Lead, coach, and develop a multicultural culinary team, including chefs, line cooks, pastry staff, and kitchen supervisors.
• Maintain the highest standards of food safety, hygiene, and kitchen sanitation in compliance with international and local regulations.
• Collaborate with F&B leadership and event teams to develop bespoke menus for high-profile events and VIP functions.
• Control kitchen budgets, manage food and labor costs, and implement cost-saving initiatives without compromising quality.
• Foster strong supplier relationships to ensure consistent procurement of high-quality ingredients at competitive prices.
• Conduct regular taste panels, quality checks, and operational audits across all culinary outlets.
• Create a positive work culture that values teamwork, learning, and professional growth.
• Manage scheduling and staffing levels for smooth and efficient kitchen operations.
• Engage with guests, gather feedback, and continuously enhance menu offerings and dining experiences.
• Work closely with other departments to ensure flawless coordination for events and daily operations.
• Stay ahead of market trends and competitive benchmarks to maintain a leading culinary reputation.
• Take on additional responsibilities as assigned by the General Manager to support hotel success.

The Ideal Candidate

• Minimum of 10 years’ experience in executive or senior chef roles within high-volume, five-star international hotels or luxury resorts.
• Degree in Culinary Arts or related field; additional certifications in food safety or kitchen management are a plus.
• Proven ability to lead large culinary teams in a multicultural, high-pressure environment.
• Expertise in global cuisines, modern culinary techniques, and innovative menu development.
• Strong financial management skills, including budgeting, cost control, and menu engineering.
• Exceptional leadership, communication, and organizational skills.
• Solid experience in large-scale banquet operations, serving up to 2,500 banquet guests and 5,000 event attendees.
• Fluent in English (written and spoken); additional language skills are an asset.
• Flexible schedule, including availability for weekends, holidays, and extended shifts as required.
• A reputation for excellence, creativity, and professionalism in luxury culinary settings.

Note: Only qualified candidates will be contacted.