Executive Chef

This role ensures the delivery of exceptional culinary experiences that meet 5-star luxury standards while optimizing kitchen performance, food quality, cost control, and team development.Lead, inspire, and manage a high-performing culinary team across all resort dining outlets.Design and execute innovative, seasonal, and globally inspired menus that reflect the resort’s brand and target clientele.Maintain high standards of taste, presentation, and consistency in all food preparation.Oversee recipe development, standardization, and food plating guides.Ensure efficient kitchen operations, including staffing, inventory, food preparation, and sanitation.Implement and maintain food safety protocols in line with HACCP and local health regulations.Conduct regular kitchen inspections and ensure compliance with hygiene and safety standards.Oversee food cost management, including waste reduction and portion control.Manage culinary budget, forecasting, and food cost targets.Review P&L statements and take corrective actions where necessary.Collaborate with procurement to negotiate vendor contracts and source high-quality ingredients at competitive prices.Recruit, train, mentor, and evaluate culinary staff to ensure high performance and career progression.Develop and implement training programs for kitchen staff on new techniques, menu items, and safety procedures.Promote a culture of teamwork, excellence, and continuous improvement.Collaborate with F&B managers to ensure seamless integration of food offerings with service delivery.Engage with guests when appropriate to gather feedback and adapt menus or offerings accordingly.Handle guest complaints related to food quality promptly and professionally.