Executive Chef - Franchise

As an Executive Chef, you will be responsible for directing all aspects of the kitchen operations, maintaining the highest standards of culinary excellence, and ensuring an exceptional dining experience for our guests. You will lead, mentor, and inspire a large kitchen team, managing everything from menu creation and food sourcing to cost control and food safety compliance. Key Responsibilities. Culinary Leadership: Oversee all food preparation and presentation for the hotel’s outlets, including fine dining, casual restaurants, banquets, and in-room dining. Menu Development: Design innovative, seasonal, and cost-effective menus that align with the brand’s identity and guest expectations. Financial Management: Manage the culinary budget, including food costs, inventory control, and labor productivity, to ensure maximum profitability. Team Development: Recruit, train, and supervise kitchen staff, fostering a culture of professional growth and high performance. Quality & Safety: Ensure strict adherence to health, safety, and hygiene regulations (HACCP) and maintain top-tier quality control across all culinary operations. Guest Satisfaction: Interact with guests to obtain feedback and ensure an unforgettable culinary journey. Requirements. Experience: Proven experience as an Executive Chef or Executive Sous Chef in a high-volume, luxury hotel or premium restaurant environment. Skills: Exceptional leadership, communication, and organizational skills. Knowledge: Strong understanding of international culinary trends, kitchen technology, and financial reporting. Mindset: A passion for innovation, a guest-centric approach, and the ability to work under pressure in a fast-paced environment.