Executive Chef

About the role

The Executive Chef is responsible for leading the culinary team and overseeing all kitchen operations within hotel. Ensures consistent food quality, efficient kitchen operations, menu innovation, and cost management across all culinary outlets.

Culinary Leadership

* Lead all culinary operations within the hotel

* Ensure consistent food quality across all outlets

* Maintain culinary standards and presentation

Menu Development

• Develop and refine menus for each restaurant
• Create seasonal and promotional dishes
• Ensure menus align with brand positioning

Kitchen Operations

• Manage daily kitchen workflow and production schedules
• Ensure efficient coordination between outlets and banquet operations
• Supervise food preparation and cooking processes

Cost & Inventory Control

• Monitor food cost and kitchen inventory levels
• Develop portion control standards
• Work with procurement to source quality ingredients

Training & Staff Development

• Train chefs and cooks in culinary techniques and standards
• Conduct kitchen performance evaluations
• Promote kitchen discipline and teamwork

Food Safety

• Ensure strict compliance with HACCP and food safety standards
• Maintain kitchen sanitation and hygiene procedures

Skills Required

• Culinary Expertise
• Strong knowledge of Filipino, Chinese, and international cuisine
• Experience in high-volume banquet production
• Leadership
• Ability to manage large kitchen teams
• Strong mentoring and training skills

Operational Efficiency

• Kitchen workflow planning and production management
• Inventory and food cost control

Creativity

• Menu innovation and culinary creativity