Role Overview
The Executive Chef is responsible for the overall management of the hotel’s culinary operations, ensuring the highest standards of food quality, presentation, and service across all outlets, including the restaurant, room service, and meetings and events facilities.
This leadership role requires a highly skilled culinary professional who can deliver exceptional guest experiences, drive innovation, manage costs, and lead a high-performing kitchen team within a luxury 4-star environment.
Key Responsibilities
1. Culinary Leadership & Food Quality
- Develop and deliver innovative, seasonally driven menus aligned with the hotel’s brand and guest expectations.
- Maintain outstanding standards of food quality, presentation, taste, and consistency across all service areas.
- Oversee all food production including restaurant dining, breakfast service, room service, banqueting, and events.
- Ensure compliance with luxury hospitality standards and industry best practices.
- Regularly review guest feedback and implement improvements.
2. Kitchen Operations Management
- Oversee day-to-day kitchen operations, ensuring efficiency and smooth service delivery.
- Manage staffing levels in line with business demands across restaurant and events operations (whilst being cost conscious)
- Establish and maintain kitchen procedures, workflows, and service standards.
- Ensure effective communication between kitchen, front-of-house, and event teams.
3. Meetings & Events / Banqueting
- Design bespoke menus for conferences, weddings, and private events.
- Collaborate with the sales and events team to deliver tailored culinary experiences.
- Ensure seamless execution of events, maintaining high service standards during peak volumes.
- Oversee large-scale banquet operations, including plated and buffet service.
4. Financial Management & Cost Control
- Manage food cost budgets, GP margins, and purchasing processes.
- Develop cost-effective menus while maintaining quality and profitability.
- Monitor portion control, waste management, and stock levels.
- Produce weekly/monthly financial reporting for the General Manager (as necessary)
5. Team Leadership & Development
- Lead, train, and inspire the kitchen brigade to achieve excellence.
- Recruit, coach, and develop talent, fostering a positive and high-performance culture.
- Conduct regular performance reviews and training sessions.
- Ensure appropriate staffing structures for restaurant and events operations.
6. Compliance & Food Safety
- Ensure full compliance with food hygiene, health & safety, and HACCP standards.
- Maintain a clean, safe, and organised kitchen environment at all times.
- Ensure all kitchen team members are trained in food safety regulations.
- Ensure Risk proof | Procure wizard | Kitchen cut remain up-to-date and relevant in line with the operation.
7. Supplier & Inventory Management
- Build strong relationships with suppliers, prioritising quality and sustainability.
- Source seasonal and local produce wherever possible.
- Manage stock purchasing, deliveries, and supplier negotiations.
8. Brand & Guest Experience
- Act as a brand ambassador for the hotel’s culinary offering.
- Engage with guests where appropriate, enhancing their dining experience.
- Drive innovation in menu design and presentation to maintain a competitive edge.
Key Performance Indicators (KPIs)
- Food quality and guest satisfaction scores
- Food cost percentage and GP margins
- Kitchen labour costs
- Health & safety compliance scores
- Event execution performance
- Staff retention and engagement
- Compliance and Audit Reviews
Personal Attributes
- Creative, innovative, and detail-oriented
- Strong leadership presence with a hands-on approach
- Customer-focused with a passion for delivering excellence
- Highly organised and commercially aware
- Flexible and adaptable to business demands
