Chef

Post: Executive Chef

Department: Food & Beverage (F&B)

Reports to: Chief Operating Officer (COO) / General Manager of Operations

Key Relationships: All Departments

Supervised Staff: Kitchen & Stewarding Brigade, Apprentices, and Interns

Working Hours: Adapts scheduling and staffing levels based on business demands

Role Purpose

As the true guardian of the establishment’s culinary excellence, the Executive Chef directs, organizes, and oversees all culinary production across the hotel. The Chef is responsible for the culinary offerings of the restaurant, room service, bar, banquets, and on-site events. Serving as the ambassador of the hotel’s gastronomic identity, they actively enhance the guest experience by developing a refined, innovative culinary offering that aligns with the property’s premium positioning. The Executive Chef ensures top-tier quality for every service, drives guest satisfaction, and elevates the hotel’s brand image and reputation.

An inspiring and proven leader, they unite, support, and develop the kitchen and stewarding teams through a continuous commitment to quality, performance, and the mentoring of future talent. The Executive Chef is fully responsible for the creation, evolution, and profitability of all food and beverage concepts within the hotel.

Key Responsibilities

Team Management & Leadership

• Recruit, welcome, onboard, train, support, and retain team members within the kitchen and stewarding departments.
• Organize, coordinate, and supervise the daily operations of all kitchen brigades.
• Foster a culture of excellence, commitment, and collaboration.
• Set individual and collective goals, ensuring regular performance tracking.
• Conduct annual performance reviews and support career development within the teams.
• Develop and optimize labor schedules based on business forecasts and occupancy rates.
• Guarantee compliance with presentation, hygiene, and professional conduct standards.
• Lead team meetings, daily briefings, and debriefings.

Culinary Excellence & Guest Experience

• Design, develop, and refresh menus, wine/food pairings, and seasonal offerings across all outlets.
• Maintain continuous monitoring of culinary trends, guest expectations, and industry innovations.
• Guarantee the flavor, visual presentation, and technical execution of all culinary creations.
• Participate in designing custom offerings for events, receptions, banquets, cocktail parties, and special occasions.
• Maintain an active and visible presence with guests during events or promotional operations.
• Ensure personalized service and maximum satisfaction for VIP guests.
• Actively propose ongoing improvements to enhance the property's overall gastronomic experience.

Operational Management

• Oversee all daily kitchen operations.
• Control prep work (mise en place), service execution, and the overall quality of delivered dishes.
• Ensure seamless operational flow between the kitchen and other hotel departments.
• Maintain strong coordination with the Restaurant, Banquets, Rooms Division, Sales, and Front Desk teams.
• Identify operational bottlenecks and implement necessary corrective actions.
• Ensure proper maintenance of kitchen equipment and anticipate needs for repairs, replacements, or capital investments.

Financial & Administrative Management

• Develop, monitor, and manage the department’s budget.
• Control food costs, production ratios, and key performance indicators (KPIs).
• Create, update, and maintain standardized recipe cost sheets.
• Oversee purchasing, inventory control, stock management, and waste reduction.
• Negotiate with suppliers in collaboration with Executive Management.
• Optimize costs while maintaining a quality level strictly aligned with hotel standards.
• Analyze monthly and annual financial results, implementing corrective action plans as needed.

Quality, Health & Safety

• Guarantee strict enforcement of HACCP procedures and the Food Safety Management Plan (FSMP).
• Ensure compliance with hygiene, food safety, and occupational health and safety regulations.
• Implement and audit internal quality control procedures.
• Regularly train and raise awareness among teams regarding best food handling practices.
• Ensure the compliance and cleanliness of all facilities and equipment.
• Guarantee full product traceability in accordance with current regulations.

Core Activities

• Creating and updating menus and culinary concepts.
• Developing recipe cost sheets and calculating margins.
• Monitoring culinary production and quality control.
• Managing purchasing, inventory, and supply chains.
• Leading, mentoring, and motivating teams.
• Organizing and optimizing human resources.
• Managing recruitment and onboarding for new hires.
• Identifying training needs and supporting career paths.
• Implementing and monitoring the hotel’s quality standards.
• Driving continuous improvement projects.
• Participating in gastronomic events, receptions, and special functions.
• Tracking departmental KPIs and financial performance.
• Maintaining ongoing cross-departmental coordination.

Technical Skills

• Advanced mastery of both contemporary and traditional culinary techniques.
• In-depth knowledge of luxury hospitality and high-end dining standards.
• Expert knowledge of HACCP regulations, food safety protocols, and compliance.
• Advanced skills in budget management and financial analysis.
• Proficiency in procurement, inventory management, and supply chain logistics.
• Proven ability to manage multiple food outlets simultaneously.
• Proficiency in hospitality and restaurant management software (POS, inventory systems).
• Strong ability to analyze economic and operational data to drive performance.

Professional Attributes

• Inspiring leadership style; leading by example.
• High dedication to customer service and excellence.
• Strong organizational skills with the ability to prioritize effectively under pressure.
• Creativity, artistic flair, and a passion for culinary innovation.
• Excellent interpersonal and communication skills.
• Strategic mindset with a big-picture view of hotel operations.
• Strong decision-making skills in a fast-paced, demanding environment.
• Diplomacy, discretion, and a high sense of confidentiality.
• Rigor, high standards, and sharp attention to detail.
• Proven ability to nurture talent and drive teams toward high performance.
• Results-oriented with a focus on continuous improvement.
• Genuine passion for gastronomy, premium ingredients, and the guest experience.

​​​​​​​This job description is not exhaustive; additional duties and responsibilities may be assigned as required by operational needs.