Executive Chef at Philban Consulting

Job Summary

• The Executive Chef is responsible for the overall management and leadership of the hotel's culinary operations, ensuring the highest standards of food quality, presentation, hygiene, innovation, and guest satisfaction.
• The role oversees all kitchen operations, including restaurants, bars, banqueting, room service, and specialty dining outlets.
• The Executive Chef is expected to deliver exceptional culinary experiences while maintaining profitability, operational efficiency, and compliance with food safety regulations.

Key Responsibilities
Culinary Leadership:

• Lead and inspire the culinary team to consistently deliver exceptional dining experiences.
• Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences.
• Maintain the highest standards of food quality, taste, consistency, and presentation.
• Ensure all dishes meet the hotel's luxury brand standards.

Kitchen Operations:

• Oversee the daily operations of all hotel kitchens and food production areas.
• Establish and maintain standardized recipes and portion controls.
• Ensure efficient kitchen workflow and timely service during all meal periods.
• Monitor food production to minimize waste and maximize efficiency.

Financial Management:

• Prepare and manage departmental budgets.
• Control food costs, labor costs, and kitchen expenses while maintaining quality standards.
• Monitor inventory levels and oversee purchasing and receiving procedures.
• Analyze financial reports and implement cost-saving initiatives without compromising guest satisfaction.

Team Leadership:

• Recruit, train, mentor, and develop culinary staff.
• Conduct performance evaluations and identify training needs.
• Foster a positive, collaborative, and high-performance work environment.
• Schedule staff to ensure efficient operations while managing labor costs.

Food Safety & Compliance:

• Ensure strict compliance with food safety, sanitation, and hygiene regulations.
• Maintain HACCP and other applicable food safety standards.
• Conduct regular inspections to ensure cleanliness and operational excellence.
• Ensure compliance with health, safety, and company policies.

Guest Experience:

• Collaborate with the Food & Beverage leadership team to enhance guest satisfaction.
• Address guest feedback professionally and implement improvements where necessary.
• Participate in VIP events, special functions, and culinary promotions.

Procurement & Supplier Management:

• Build strong relationships with approved suppliers.
• Source high-quality ingredients while negotiating competitive pricing.
• Monitor supplier performance and product quality.

Innovation:

• Stay informed about culinary trends, new cooking techniques, and international cuisine.
• Introduce creative menu concepts and seasonal promotions.
• Support sustainability initiatives, including waste reduction and responsible sourcing.

Qualifications

• Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• Professional culinary certifications are an advantage.
• Food Safety and HACCP certification preferred.

Experience:

• Minimum of 10 years of progressive culinary experience.
• At least 5 years in an Executive Chef or Executive Sous Chef role within a luxury five-star hotel or internationally recognized hospitality brand.
• Proven experience managing multiple restaurant concepts, banquet operations, and large culinary teams.

Skills & Competencies:

• Exceptional culinary expertise and creativity.
• Strong leadership and people management skills.
• Financial and commercial acumen.
• Excellent planning and organizational abilities.
• Outstanding communication and interpersonal skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong problem-solving and decision-making capabilities.
• High attention to detail and commitment to excellence.
• Proficiency in kitchen management systems and Microsoft Office applications.