EXECUTIVE CHEF

DUTIES AND RESPONSIBILITIES

Culinary Leadership & Execution:

• Lead, inspire and manage a team of chefs and kitchen staff to deliver consistently high-quality cuisine.
• Design innovative, seasonal menus that reflect local and international influences while meeting guest preferences and dietary requirements.
• Ensure proper execution of food preparation, presentation, and delivery standards in all outlets (restaurants, banquets, room service, etc.).
• Uphold and enforce impeccable food safety, hygiene, and sanitation practices in compliance with international standards.

Operational & Financial Oversight:

• Manage kitchen budgets including food cost, labor cost, and waste control.
• Implement inventory control systems, purchasing protocols, and vendor management practices.
• Ensure kitchen operations are efficient and cost-effective, aligned with overall business goals.

Team Development:

• Recruit, train, and mentor kitchen staff, fostering a culture of professionalism and continuous learning.
• Conduct regular performance evaluations, provide coaching and career development.
• Promote a team-oriented work environment that values creativity, discipline, and collaboration.

Guest Experience:

• Engage with guests to understand preferences and feedback, adapting menus or service as needed.
• Elevate the culinary experience to ensure it matches the luxury positioning of the property.
• Support event planning with bespoke menus and personalized guest culinary experiences.

Technology & Systems:

• Utilize kitchen management software for inventory, procurement, staffing, and scheduling.
• Maintain accurate records related to food safety, staff schedules, and operational KPIs.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Degree/diploma in culinary Arts hospitality management or related field
• 10–15 years of progressive experience in culinary leadership, including at least 5 years as an Executive Chef in a high-volume, luxury resort, lodge, or fine-dining establishment
• Proven track record in managing diverse teams in remote or culturally sensitive locations is a strong advantage
• Expertise in food preparation techniques, nutrition, kitchen safety, and sanitation regulations
• Exceptional organizational, time management, and leadership skills
• Proficiency in kitchen management software and Microsoft Office Suite

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.