Role Overview
The Executive Chef is responsible for the overall management of
the hotel’s culinary operations, ensuring the highest standards of food
quality, presentation, and service across all outlets, including the
restaurant, room service, and meetings and events facilities.
This leadership role requires a highly skilled culinary
professional who can deliver exceptional guest experiences, drive innovation,
manage costs, and lead a high-performing kitchen team within a luxury 4-star
environment.
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Key Responsibilities
1. Culinary Leadership & Food Quality
* Develop
and deliver innovative, seasonally driven menus aligned with the hotel’s
brand and guest expectations.
* Maintain
outstanding standards of food quality, presentation, taste, and
consistency across all service areas.
* Oversee
all food production including restaurant dining, breakfast service, room
service, banqueting, and events.
* Ensure
compliance with luxury hospitality standards and industry best practices.
* Regularly
review guest feedback and implement improvements.
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2. Kitchen Operations Management
* Oversee
day-to-day kitchen operations, ensuring efficiency and smooth service
delivery.
* Manage
staffing levels in line with business demands across restaurant and events
operations (whilst being cost conscious)
* Establish
and maintain kitchen procedures, workflows, and service standards.
* Ensure
effective communication between kitchen, front-of-house, and event teams.
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3. Meetings & Events / Banqueting
* Design
bespoke menus for conferences, weddings, and private events.
* Collaborate
with the sales and events team to deliver tailored culinary experiences.
* Ensure
seamless execution of events, maintaining high service standards during
peak volumes.
* Oversee
large-scale banquet operations, including plated and buffet service.
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4. Financial Management & Cost Control
* Manage
food cost budgets, GP margins, and purchasing processes.
* Develop
cost-effective menus while maintaining quality and profitability.
* Monitor
portion control, waste management, and stock levels.
* Produce
weekly/monthly financial reporting for the General Manager (as necessary)
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5. Team Leadership & Development
* Lead,
train, and inspire the kitchen brigade to achieve excellence.
* Recruit,
coach, and develop talent, fostering a positive and high-performance
culture.
* Conduct
regular performance reviews and training sessions.
* Ensure
appropriate staffing structures for restaurant and events operations.
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6. Compliance & Food Safety
* Ensure
full compliance with food hygiene, health & safety, and HACCP
standards.
* Maintain
a clean, safe, and organised kitchen environment at all times.
* Ensure
all kitchen team members are trained in food safety regulations.
* Ensure
Risk proof | Procure wizard | Kitchen cut remain up-to-date and relevant
in line with the operation.
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7. Supplier & Inventory Management
* Build
strong relationships with suppliers, prioritising quality and
sustainability.
* Source
seasonal and local produce wherever possible.
* Manage
stock purchasing, deliveries, and supplier negotiations.
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8. Brand & Guest Experience
* Act as
a brand ambassador for the hotel’s culinary offering.
* Engage
with guests where appropriate, enhancing their dining experience.
* Drive
innovation in menu design and presentation to maintain a competitive edge.
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Key Performance Indicators (KPIs)
* Food
quality and guest satisfaction scores
* Food
cost percentage and GP margins
* Kitchen
labour costs
* Health
& safety compliance scores
* Event
execution performance
* Staff
retention and engagement
* Compliance
and Audit Reviews
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Personal Attributes
* Creative,
innovative, and detail-oriented
* Strong
leadership presence with a hands-on approach
* Customer-focused
with a passion for delivering excellence
* Highly
organised and commercially aware
* Flexible
and adaptable to business demands
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