Corporate Executive Chef

Position Overview

The Corporate Executive Chef is responsible for overseeing and standardizing all culinary operations across the Company's hotels, resorts, restaurants, and other hospitality properties. This position provides strategic culinary leadership, ensures consistent food quality and presentation, develops menus, controls food costs, and maintains the highest standards of food safety, hygiene, and guest satisfaction.

Key Responsibilities

A. Corporate Culinary Leadership

· Develop and implement the Company's overall culinary vision, strategy, and operational standards across all properties.

B. Menu Development and Food Quality

· Design, review, and update menus for restaurants, resorts, liveaboards, and other Company-operated facilities.

· Develop menus that balance culinary creativity, guest preferences, local ingredients, seasonality, nutritional considerations, profitability and special menus for events, group bookings, dietary requirements, and international guests.

· Establish standardized recipes, preparation methods, plating guidelines, and portion-control specifications.

C. Food Cost and Financial Management

· Establish and monitor food cost targets, kitchen budgets, and operational cost-control measures.

· Review food cost reports, recipe costing, menu profitability, and purchasing practices across all properties.

D. Restaurant and Kitchen Operations and Standards

· Ensure all restaurant and kitchens operate in accordance with approved SOPs, production schedules, and service standards.

· Establish efficient restaurant and kitchen workflows, food preparation systems, storage procedures, and service coordination.

· Monitor restaurant and kitchen productivity, staffing levels, scheduling, and resource allocation.

· Implement appropriate systems for food production and serving planning, inventory management, and operational reporting.

E. Food Safety, Hygiene, and Compliance

· Ensure compliance with applicable food safety regulations, sanitation standards, and Company policies.

· Establish and monitor food handling, storage, temperature control, cleaning, and sanitation procedures.

F. Team Development and Performance Management

· Recruit, train, develop, and evaluate Executive Chefs and kitchen personnel in coordination with HR and property management.

· Conduct regular performance reviews and provide constructive feedback to kitchen leaders.

G. Purchasing, Suppliers, and Inventory Control

· Work with Purchasing to evaluate suppliers, product quality, pricing, consistency, and delivery performance.

· Ensure all food purchases comply with approved procurement procedures and authorization limits.

· Monitor receiving, storage, stock levels, and inventory discrepancies.

H. Guest Satisfaction and Continuous Improvement

· Monitor guest feedback, food-related complaints, and culinary performance indicators.

· Investigate recurring food quality issues and implement corrective and preventive actions.

I. Reporting and Cross-Department Coordination

Work Location: In person