About this role
Lead, mentor and inspire a large, diverse kitchen brigade, including stewarding, to deliver excellence every serviceDirect high-volume conference, banqueting and à la carte operations with precision and consistencyUphold exceptional standards of quality, presentation and consistencyDrive food cost control to achieve budget targetsEnsure full compliance with food safety and brand standardsPartner with Sales & Events to deliver seamless, high-impact event experiencesContribute to strategic planning, innovation and continuous improvement initiatives Proven experience as an Executive Chef in a 4-star hotelStrong background in menu development and à la carte serviceExceptional leadership skills with the ability to inspire and mentor large teamsSound financial acumen, including budgeting, forecasting and cost controlA hands-on leadership style with strong operational presenceA commitment to culinary excellence, innovation and consistency