Executive Chef at Hyatt

About The Role

• The Executive Chef is responsible for overseeing all culinary operations within the hotel, ensuring the highest standards of food quality, creativity, hygiene, and guest satisfaction. This role leads kitchen teams across multiple outlets, maintains brand standards, drives financial performance, and delivers exceptional dining experiences aligned with Hyatt’s service culture.

Key Responsibilities
Culinary Leadership & Operations

• Direct and supervise all kitchen operations including restaurants, banquets, in-room dining, lounges, and specialty outlets.
• Create innovative menus that reflect Hyatt brand positioning and local/global culinary trends.
• Ensure consistent food quality, presentation, and flavor across all outlets.
• Oversee daily production schedules and ensure smooth kitchen workflows.

People Management

• Recruit, train, mentor, and motivate kitchen staff at all levels.
• Conduct regular performance evaluations and succession planning.
• Promote a collaborative, positive, and safety-driven work environment.
• Develop chefs and supervisors to uphold Hyatt culinary standards.

Financial Management

• Develop and manage food cost budgets, labor costs, and operating expenses.
• Implement cost control strategies, inventory management, and waste reduction.
• Work closely with purchasing to source high-quality ingredients at optimal value.
• Contribute to revenue enhancement through menu engineering and seasonal promotions.

Hygiene, Safety & Compliance

• Ensure all kitchens operate in full compliance with Hyatt and local health & safety regulations.
• Oversee HACCP implementation and food safety audits.
• Maintain highest standards of cleanliness, equipment maintenance, and sanitization.

Guest Experience & Brand Standards

• Engage with guests to gather feedback and tailor culinary offerings.
• Uphold Hyatt brand integrity in all aspects of food service.
• Lead culinary contributions for VIP, corporate, and special events.

Cross-Department Collaboration

• Partner closely with F&B Director, Outlet Managers, Banquet Teams, and Sales & Marketing.
• Support event planning, menu design for conferences, weddings, and special functions.
• Coordinate with engineering for kitchen maintenance and upgrades.

Qualifications

• Degree or diploma in Culinary Arts or Hotel Management.
• Minimum 8–12 years of culinary experience, with at least 3–5 years as Executive Chef or Senior Sous Chef in a luxury hotel environment.
• Previous experience in an international hotel brand preferred.