Executive Chef

About the role

The Executive Chef leads the culinary operations for the hotel, ensuring high‑quality dishes, accurate costing and continuous menu innovation. The role also drives talent development within the kitchen, aligning with Kempinski’s corporate standards and guest expectations.

Key responsibilities

• Maintain up‑to‑date recipes and accurate costing for all food and beverage items.
• Develop new dishes and products in line with market trends.
• Create value‑for‑money menus in collaboration with the Food & Beverage Director/Manager.
• Ensure compliance with all HACCP guidelines and food safety standards.
• Manage food production and stewarding functions to optimise departmental profit.
• Plan staffing levels, conduct performance appraisals and oversee training programmes.
• Collaborate with Finance to determine minimum and maximum food stock levels.
• Support talent development initiatives, conduct training sessions and mentor kitchen staff.

Required profile

• Proven experience as an Executive Chef or equivalent senior culinary role in a hotel or resort.
• Strong knowledge of HACCP, food costing and menu engineering.
• Demonstrated ability to lead and develop kitchen teams.
• Familiarity with budgeting, stock control and procurement processes.

Required skills

• HACCP compliance
• Food costing and budgeting
• Menu development and recipe creation
• Culinary techniques and kitchen operations
• Stock management and inventory control