- Lead, mentor and inspire a large, diverse kitchen brigade, including stewarding, to deliver excellence every service
- Direct high-volume conference, banqueting and à la carte operations with precision and consistency
- Uphold exceptional standards of quality, presentation and consistency
- Drive food cost control to achieve budget targets
- Ensure full compliance with food safety and brand standards
- Partner with Sales & Events to deliver seamless, high-impact event experiences
- Contribute to strategic planning, innovation and continuous improvement initiatives
- Proven experience as an Executive Chef in a 4-star hotel
- Strong background in menu development and à la carte service
- Exceptional leadership skills with the ability to inspire and mentor large teams
- Sound financial acumen, including budgeting, forecasting and cost control
- A hands-on leadership style with strong operational presence
- A commitment to culinary excellence, innovation and consistency