Executive Chef

- Ensure consistency in food quality, presentation, taste, and portion control across all outlets.
- Collaborate closely with Food & Beverage and other operational departments to ensure seamless guest experiences.
- Create innovative culinary concepts and signature dining experiences to enhance guest satisfaction and revenue.
- Develop and implement culinary standards, recipes, and operating procedures in accordance with brand requirements.
- Other duties.
- Ensure menus are aligned with budget objectives and profitability targets.
- Review menu performance regularly and implement improvements based on guest feedback and business results.
- Monitor daily kitchen operations and ensure smooth service delivery during all meal periods.
- Design, develop, and update menus that reflect market trends, guest preferences, seasonality, and brand positioning.
- Conduct regular kitchen inspections to maintain cleanliness, organization, and operational efficiency.

- Proven experience managing multiple kitchens, banquet operations, and large culinary teams.
- Pre- opening resort experience is highly desirable.
- Minimum 8–10 years of progressive culinary experience in luxury hotels, resorts, or high- end restaurants.
- At least 3–5 years of experience as an Executive Chef or Executive Sous Chef in an international hospitality environment.

Attractive benefits and competitive salary. Detail will be discussed upon interview.

Cập nhật gần nhất lúc: 2026-07-06 21:50:03