Executive Chef

Executive Chef

The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations.

Key Responsibilities:

• Culinary Operations & Leadership
• Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining).
• Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards.
• Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service.
• Conduct regular tastings and inspections to maintain quality, consistency, and presentation.

• Staff Management & Development
• Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork.
• Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate.
• Foster a positive and professional kitchen environment that promotes continuous learning and safety.

• Financial Oversight & Cost Control
• Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports.
• Monitor food and labor costs daily to maintain profitability while upholding quality standards.
• Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing.

• Sanitation & Safety Compliance
• Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations.
• Enforce proper food handling, hygiene, and sanitation practices among staff.
• Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards.

• Collaboration & Communication
• Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus.
• Attend department head meetings and contribute to the overall hotel strategy.
• Collaborate with front-of-house teams to ensure alignment between kitchen and service operations.

Qualifications:

• Degree or diploma in Culinary Arts, Hospitality, or related field preferred.
• Minimum of 57 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation.
• Strong knowledge of international cuisines, fine dining, banquets, and buffet service.
• Proven leadership and staff development skills.
• Excellent organizational, communication, and time management abilities.
• Proficiency with kitchen management software and Microsoft Office.
• Food Safety Certification required (e.g., ServSafe).

Working Conditions:

• Fast-paced, high-pressure kitchen environment.
• Must be able to work flexible hours including early mornings, nights, weekends, and holidays.
• Requires standing for long periods, lifting up to 50 lbs, and working in hot or humid environments.

Compensation

• Competitive wage, commensurate with experience.

This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor.

Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.