To lead our kitchen operations and ensure the highest standards of culinary excellence, team development, guest satisfaction, and operational efficiency, while upholding our eco-sustainability standards.

Key Responsibilities:

• Lead, train, and coach a high-performing kitchen team.

• Manage kitchen operations according to SOPs, safety, and hygiene regulations.

• Oversee budgeting, food cost control, and menu engineering to optimize profitability.

• Conduct recruitment, performance appraisals, and staff development initiatives.

• Maintain impeccable guest satisfaction by addressing dietary needs and preferences.

• Ensure energy saving, sustainability practices, and quality management are consistently implemented.

• Prepare and execute the Kitchen Operations Plan and monitor its success.

• Handle guest feedback and implement continual improvement processes.

• Collaborate with F&B and Management to drive culinary innovation and special promotions.

Profile of the Ideal Candidate:

• Proven experience as an Executive Chef or similar leadership role in a 5-star hospitality environment.

• Strong knowledge of food production, menu engineering, and kitchen management systems.

• Excellent leadership, communication, and interpersonal skills.

• Committed to high standards of hygiene, safety, and eco-sustainability.

• Proactive, adaptable, and able to perform under pressure.