Executive Chef

About Us

We are a premier fine-dining destination known for exceptional culinary craftsmanship, world-class service, and an uncompromising commitment to quality. With a high-volume, high-standards kitchen team of over 90 culinary professionals, we are seeking an experienced Executive Chef to lead and elevate our gastronomic vision.

Role Overview

The Executive Chef will oversee all culinary operations, ensuring excellence in menu design, food quality, kitchen efficiency, hygiene, and team performance. This role requires a strong leader capable of managing a large brigade, executing refined cuisine, and maintaining the highest standards of operational discipline in a fast-paced fine-dining environment.

Key Responsibilities

Culinary Leadership & Operations

Lead and manage a 90+ member kitchen brigade including Sous Chefs, CDPs, Commis, Pastry & Bakery teams, Stewarding, and specialized sections.

Oversee daily kitchen operations, production planning, and service execution.

Ensure consistency and excellence in taste, presentation, and portioning for all menu items.

Menu & Product Development

Create, refine, and innovate fine-dining menus, tasting menus, seasonal offerings, and special event menus.

Conduct tastings, trials, and quality checks to maintain the brand's culinary identity.

Work closely with the F&B Director and Owner/Chef Partners on concept direction.

Quality, Safety & Compliance

Enforce strict adherence to HACCP, FSSAI, and internal SOP standards.

Supervise food safety, hygiene protocols, and sanitation across all kitchen sections.

Team Management & Training

Recruit, train, mentor, and develop culinary talent across all levels.

Conduct skill-based training programs, grooming future leaders within the kitchen team.

Build a positive, disciplined, and high-performance kitchen culture.

Financial & Inventory Management

Manage food cost, yield, portioning, inventory, and wastage control.

Collaborate with procurement for vendor selection, pricing, and quality of ingredients.

Plan budgets, forecast needs, and support P&L accountability.

Cross-Department Collaboration

Work with teams to ensure alignment on quality, timing, and guest satisfaction.

Coordinate with Events, Banquets, and Operations for seamless service delivery.

Qualifications & Experience

Minimum 1015 years of professional culinary experience, including 5+ years as an Executive Chef or Senior Sous Chef in a large fine-dining or luxury hotel environment.

Proven experience leading large kitchen teams (50+ staff).

Expertise in [Specify cuisine type].

Strong organizational, leadership, and communication skills.

Excellent knowledge of food costing, operational controls, and quality systems.

Personal Attributes

Creative culinary vision with impeccable taste and attention to detail.

Calm, decisive leadership in high-pressure environments.

Commitment to training, people development, and team culture.

Passion for excellence, guest satisfaction, and brand reputation.

Compensation & Benefits

Competitive salary & performance-based bonuses

Accommodation / travel allowance (if applicable)

Health insurance & benefits

Opportunities for national & international training

Growth within an expanding F&B group

To apply send your resume at [Confidential Information]