Executive Chef

About the role

As the Executive Chef, you will be responsible for overseeing all culinary operations, menu planning, quality control, food costs and kitchen safety. This role ensures the highest standards of food presentation and quality while driving operational profitability and delivering exceptional dining experiences for our members and guests.

Job Responsibilities

• Lead day-to-day operations, including production, plating and quality control
• Develop and refine menus regularly across all dining outlets
• Oversee concurrent banquet operations including large scales events up to six hundred guests and catering for international tournaments that welcomes thousands of attendees
• Design annual promotion plans
• Oversee the departmental budget, control expenses and introduce new menus to drive revenue
• Manage inventory and minimize food waste
• Ensure kitchen team members deliver outstanding services to our members and guests
• Interact with members and guests to obtain feedback
• Conduct departmental training to upskill team members
• Serve as a role model for the Kitchen team by leading by example
• Establish performance goals and KPIs for the team
• Keep close communication with Director of F&B and Operations

Requirements

• Minimum 10 years’ culinary experience including 3 years in senior leadership role in renowned hotels or Clubs
• Comprehensive knowledge of culinary practices, menu planning, and kitchen operations leading multiple kitchens
• Proven track record of managing food cost, inventory, and labour within budget
• Strong leadership and communication skills; ability to lead and mentor a large team
• Create, agile and solutions-orientated when handling last minute changes or requests
• Excellent organization skills with the ability to prioritize tasks
• Good command in verbal and written English