Executive Chef

Direct resort kitchen operations, maintaining strong attention to detail and commitment to delivering exceptional customer service.

Drive culinary innovation by introducing seasonal menus, creative recipes, and modern dining experiences.

Utilize MS Excel for kitchen budget tracking, food costing analysis, and inventory inventory management.

Handle stakeholder management across resort administration, suppliers, and front-of-house teams.

Demonstrate strong multitasking and analytical skills to streamline kitchen workflows and manage peak dining hours.

Maintain thorough health, safety, food handling, and kitchen operational logs.

Degree or Diploma in Hotel Management, Culinary Arts, or related hospitality fields.

1–3 Yrs of hands-on experience in resort or hotel kitchen operations.

Proven ability in culinary innovation, kitchen administrative analysis, and multi-tasking under pressure.

Excellent leadership, stakeholder management, and team supervision capabilities.