Executive Chef (Expat)

Job Requirements:

• Experience:

  • Minimum of 8-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or similar senior culinary leadership role within a luxury 5-star hotel or high-end international restaurant group.
  • Demonstrated experience in managing multi-outlet culinary operations, including fine dining, all-day dining, banqueting, and in-room dining.
  • Proven track record in menu development, kitchen design, and pre-opening experience is highly advantageous.
  • Extensive experience in managing a large and diverse culinary team, including international staff.

• Culinary Knowledge & Skills:

  • Exceptional culinary expertise across various cuisines (e.g., European, Asian, Fusion), with a strong understanding of international culinary trends and techniques.
  • Deep knowledge of food safety, hygiene standards (HACCP certification preferred), and sanitation regulations.
  • Proficiency in inventory management, cost control, budget planning, and waste reduction strategies.
  • Ability to maintain and elevate food quality, consistency, and presentation to 5-star international standards.

• Leadership & Management Skills:

  • Outstanding leadership abilities with a proven capacity to motivate, mentor, and develop a high-performing culinary team.
  • Strong organizational and time management skills, with the ability to manage multiple priorities in a fast-paced environment.
  • Excellent communication and interpersonal skills, capable of effectively collaborating with F&B management, hotel leadership, and diverse team members.
  • Demonstrated ability to drive innovation, creativity, and continuous improvement within the kitchen operations.

• Other Requirements:

  • Fluency in English (both written and spoken) is essential. Knowledge of other languages is a plus.
  • Strong business acumen and financial literacy related to kitchen operations.
  • Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by hotel operations.
  • A passion for food, an innovative approach to culinary arts, and a commitment to delivering exceptional guest experiences.
  • International exposure and experience working in different cultural environments are highly valued.