The Executive Chef oversees all culinary operations across the resort, providing hands-on leadership, creative menu development, and uncompromising quality standards. This role directs concept creation, menu engineering, recipe development, costing, sourcing, and the execution of culinary programs across all outlets—including restaurants, lounges, in-room dining, banquets, catering, and special events.

Culinary Leadership & Menu Development

• Lead the creation, testing, and implementation of seasonal, locally inspired menus across all outlets.
• Oversee recipe development, item costing, product specifications, and portion standards.
• Monitor culinary trends and collaborate with internal teams to maintain innovative, brand‑aligned offerings.
• Partner with Purchasing to source quality products and maintain consistency across all culinary operations.

Hands-On Operations

• Maintain daily presence in kitchens; work the line during peak periods and VIP services.
• Set operational standards for technique, timing, presentation, and professionalism.
• Ensure adherence to cleanliness, sanitation, and HACCP guidelines.

Banquets, Catering & Events

• Direct all banquet and event culinary production, including weddings, conferences, and special functions.
• Collaborate with Events and Sales teams on tailored menus, execution plans, and guest expectations.
• Oversee high‑impact events to ensure precision, timing, and exceptional presentation.

Quality Assurance & Guest Experience

• Implement and uphold culinary quality standards, audits, and feedback processes.
• Respond to guest feedback and partner insights to enhance dining experiences.
• Support tastings, focus groups, and continuous‑improvement tools.

Team Leadership & Development

• Recruit, train, and mentor a strong culinary team across all outlets.
• Promote cross‑training, professional development, and a culture of accountability and creativity.
• Lead performance management, coaching, and succession planning.

Financial Management

• Develop and manage food and labor budgets aligned with resort goals.
• Control costs through inventory management, portion control, and waste reduction.
• Analyze financial and operational reports to optimize efficiency without compromising quality.

Required

• 8–10+ years of progressive culinary experience, including 3–5 years as an Executive Chef or Senior Sous Chef.
• Proven leadership in luxury hotels, fine dining, or high-end resort environments.
• Strong experience with banquet and large‑scale event execution.
• Expertise in menu development, cost control, and operational systems.
• Excellent communication, training, and team‑development skills.
• Comprehensive knowledge of food safety and HACCP compliance.

Preferred

• Multi‑outlet resort experience with high‑volume operations.
• Formal culinary education or equivalent training.
• Background in conceptual menu development and seasonal or thematic programs.
• Commitment to local sourcing, sustainability, and community partnerships.