Executive Chef

Description

Lead and manage all kitchen operations, including an award-winning Italian restaurant and bar, in-room dining, club lounge, and meeting spaces. Responsible for culinary excellence, cost control, supplier management, and maintaining brand and food safety standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Lead and oversee kitchen operations for the hotel, including restaurant, bar, room service, and events - Manage and mentor a large culinary team, ensuring training and development - Establish supplier relationships and manage food cost budgeting - Ensure food safety and quality standards meet HACCP and brand requirements - Oversee menu development and execution to maintain creativity and competitiveness - Operate independently and hands-on in daily kitchen operations - Collaborate with internal and external stakeholders to support business objectives - Actively engage with culinary trends and community activities as brand representative

Qualifications and Requirements

- Minimum 8 years of culinary management experience - Strong leadership and operational management skills - Experience in Italian cuisine and high-capacity restaurants preferred - Knowledge of HACCP and food safety compliance - Ability to manage budgets, suppliers, and staff training - Creative, resourceful, and up to date on culinary trends

Working Condition

Working hours

Full-time, rostered (exact hours not stated)