Key Responsibilities

1. Leadership, Supervision & Staff Development
o Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
o Display exceptional leadership by providing a positive work environment, counselling employees as appropriate, and demonstrating a dedicated and professional approach to management.
o Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
o Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
o Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
o Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
o Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
o Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
o Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
o Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

2. Kitchen Operations & Daily Management
o Should be able to provide direction for all day-to-day operations in the kitchen.
o Review staffing levels to ensure that guest service, operational needs, and financial objectives are met
o Ensure sufficient staffing levels are scheduled to accommodate business demands.
o Review weekly and monthly schedules to meet forecast and budget.
o Attend the daily morning meetings and other administrative sessions.
o Able to perform additional duties as requested by the hotel management as and when required.

3. Food Quality, Menu Development & Presentation
o Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
o Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
o Determines how food should be presented, and creates decorative food displays.
o Recognizes superior quality products, presentations, and flavour.
o Ensure all products are prepared consistently and meet departmental appearance/quality standards.
o Maintain Quality levels of receiving, storage, production, and presentation of food.
o Frequently review finished products for quality and presentation before the orders are sent to guests.


4. Food Safety, Hygiene & Compliance
o Ensures compliance with food handling and sanitation standards.
o Follows proper handling and the right temperature of all food products.
o Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
o Ensure proper grooming and hygiene standards for all kitchen staff.
o Ensures all kitchen employees maintain required food handling and sanitation certifications.
o Ensure proper purchasing, receiving, and food storage standards in the kitchen.
o Follows and enforces all applicable safety procedures specified for kitchen and food servers.

5. Guest Experience, Financial Control & Coordination
o Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
o Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
o Review comment cards for guest satisfaction results and other data to identify areas of improvement.
o Coordinates with the purchasing department for the acquisition of needed goods and services.
o Interacts with guests to obtain feedback on food quality, presentation, and service levels.
o Actively responds to and handles guest problems and complaints.
o Discuss daily food cost reports with key kitchen and F&B team members.

Requirements

1. Education:
o Diploma or Bachelor’s Degree in Culinary Arts, Hospitality Management, or a related field.

2. Experience:
o Minimum 5 years’ experience as an Executive Chef in the Hospitality Industry.
o Experience in pre-opening hotels or healthcare-integrated environments is an advantage.

3. Skills:
o Strong leadership and team management skills.
o Good coordination and communication skills.
o Computer Knowledge and experience in MS office.

4. Others :
o Willingness to work shifts, weekends, and public holidays based on operational needs.
o Able to support pre-opening activities and operational ramp-up.
o Ability to work in a wellness and healthcare-sensitive environment with discretion and professionalism.