Executive Chef

Culinary Operations

• Oversee all kitchen operations including restaurants, bars, banquets, room service, and staff meals

• Develop, design, and update menus in line with brand standards, seasonal availability, and market trends

• Ensure food quality, presentation, taste, and consistency meet company and guest expectations

• Monitor portion control and minimize food waste

Financial & Cost Control

• Manage food cost, kitchen labor cost, and operating expenses within approved budgets

• Conduct regular inventory checks and ensure proper stock rotation (FIFO)

• Work closely with Purchasing to source quality ingredients at competitive prices

• Analyze food cost reports and take corrective action when required

Team Leadership & Development

• Lead, motivate, and develop the culinary team through coaching and train...