Executive Chef

PURPOSE

This position is responsible for leading and managing the culinary operations across all kitchens for our lifestyle clubs, ensuring exceptional food quality, consistency, and creativity in line with the brands standards. The role contributes to guest satisfaction, operational efficiency, and financial performance through strategic menu planning, cost control, team development, and collaboration with procurement, F&B service, and other departments. It ensures compliance with food safety regulations while fostering innovation and maintaining high standards of hygiene, presentation, and culinary excellence.

KEY ORGANIZATIONAL RELATIONSHIPS

Reports to: Unit Head | Corporate Executive Chef

Reporting Roles: Executive Sous Chef, CDC, Sr. Sous/Sous Chefs, Junior Sous Chefs, Chef de Partie and Commis

Interacts with:

• External - Members/Guests, Vendors, Consultants, Service Providers, Authorities
• Internal - Functional heads, Managers, Supervisors, Staff, Contractual Staff

KEY RESPONSIBILITIES

Drive Operational Excellence

• Oversee daily kitchen operations including food preparation, production, and presentation in accordance with brand standards.
• Develop and implement seasonal and signature menus, ensuring creativity, guest appeal, and alignment with food trends.
• Maintain kitchen efficiency through process optimization, portion control, and timely service delivery.
• Ensure inventory and stock management for raw materials, minimizing waste and controlling food cost.

Applied Culinary Excellence

• Implement hands-on training and culinary development programs for chefs at all levels.
• Standardize recipes and SOPs to ensure consistency in taste, quality, and presentation.
• Lead tasting panels, food trials, and pre-launch briefings to reinforce culinary standards.

People Management

• Supervise and coach the entire culinary team, managing rosters, and delegate the tasks.
• Promote a culture of collaboration, hygiene, and discipline within the kitchen brigade.
• Conduct performance evaluations, on-the-job training, and staff development in partnership with HR.

Business & Financial Acumen

• Plan and manage the culinary department budget, including cost control, labour planning, and purchasing.
• Monitor food cost percentage and profitability, initiating corrective actions as needed.
• Align culinary offerings with guest feedback, market trends, and overall F&B revenue strategies.

Leadership

• Set a high standard for culinary innovation, plating aesthetics, and kitchen leadership.
• Mentor junior chefs, cultivating a pipeline of future culinary leaders.
• Partner with service teams to ensure seamless kitchen-to-table coordination and guest satisfaction.

Compliance & Risk Management

• Ensure strict compliance with FSSAI, HACCP, and local health and sanitation regulations.
• Conduct regular kitchen audits, temperature checks, and hygiene inspections.
• Enforce kitchen safety standards, reducing risks of injury, cross-contamination, or spoilage

Occupational Health & Safety Responsibilities

• Champion the implementation and enforcement of OH&S standards across all operational areas.
• Monitor safety risks, conduct regular safety drills, and update emergency response plans.
• Ensure department heads and teams are trained in HSSE protocols, fire safety, and first aid readiness.
• Record and investigate incidents, enforce preventive measures, and ensure continuous improvement in safety practices.

JOB REQUIREMENTS / HIRING PROFILE

QUALIFICATIONS

• Degree in Hotel Management/ equivalent culinary university degree.

WORK EXPERIENCE

• 15+ years of experience in a similar capacity / function in an international five-star hotel.