Job Summary
Executive Chef – DaVinci Hotel & Suites
We are looking for an experienced and passionate Executive Chef to lead the hotel’s culinary operations and deliver an exceptional five-star dining experience.
Key responsibilities:
Provide leadership across all hotel kitchen operations.
Manage restaurant, breakfast, banqueting, private dining and special events.
Develop innovative, commercially viable menus and culinary concepts.
Manage menu engineering, recipe costing and portion control.
Control food costs, purchasing, stock, wastage and kitchen profitability.
Maintain five-star standards of food quality, flavour and presentation.
Ensure compliance with food safety, hygiene, health and safety standards.
Plan staffing levels and manage kitchen labour productivity.
Recruit, train, coach and develop the culinary team.
Manage employee performance and support succession planning.
Monitor kitchen equipment and coordinate maintenance requirements.
Engage with guests and resolve food-related concerns professionally.
Work closely with Food & Beverage, Front Office and hotel management.
Support promotions, events and culinary initiatives that increase revenue.
Requirements:
Relevant culinary, hospitality or food-service qualification.
Minimum two years’ experience as an Executive Chef, Executive Sous Chef or similar.
Five-star hotel, luxury hospitality or high-end restaurant experience preferred.
Experience managing high-volume breakfast and banqueting operations.
Strong knowledge of menu costing, food costs and stock control.
Proven experience developing menus and culinary concepts.
Strong leadership, team-development and performance-management skills.
Excellent communication and organisational abilities.
Proficiency in Microsoft Word, Excel and Outlook.
Ability to perform effectively in a fast-paced hospitality environment.
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