Description
The Executive Chef provides strategic leadership and operational oversight of all culinary functions across a hotel, including restaurants, bars, lounges, banquet facilities, and in-room dining. The role leads kitchen operations, menu development, food costing and budgeting, inventory and waste control, food safety and compliance, guest experience, event planning, supplier management, and culinary talent development. Candidates need a degree in culinary arts, hospitality management, or a related field, and at least 3–5 years of experience as an Executive Chef in a luxury international brand.
