The Executive Chef is responsible for setting periodic budgets, analyzing monthly P&L reports, and developing the annual business plan for the department
Job Summary
The Executive Chef is responsible for setting periodic budgets, analyzing monthly P&L reports, and developing the annual business plan for the department.
This role requires leading the Senior Culinary team in creating new menus, conducting product development with accurate costing, and ensuring strict adherence to HACCP food safety standards.
The successful candidate will manage all aspects of staff recruitment, training, scheduling, and performance reviews while maintaining high-quality service and operational efficiency.
Matching Summary
The Executive Chef is responsible for setting periodic budgets, analyzing monthly P&L reports, and developing the annual business plan for the department.
Skills & Requirements
Must-have
5 years hotel culinary management experience
P&L analysis and budget forecasting
HACCP food safety standards adherence
Menu development and costing analysis
Staff recruitment and performance reviews
Nice-to-have
Additional F&B certification
Local language proficiency
Strong interpersonal leadership skills
Experience in resort destinations
Ability to work under high pressure
Key Requirements
Minimum 5 years managing food production in hotels
Diploma from Hospitality Management or Culinary school
Excellent English reading, writing, and oral proficiency