Job Description
Key Responsibilities
Key Responsibilities of an Executive Chef (Five-Star Hotel)
1. Culinary Leadership
Develop and maintain the hotel\'s culinary vision and standards.
Design seasonal and signature menus.
Ensure exceptional food quality, presentation, and taste.
Standardize recipes and portion control.
Introduce innovative dishes based on market trends.
2. Kitchen Operations Management
Oversee all hotel kitchens (restaurants, banquet, room service, pastry, bakery, specialty outlets, staff cafeteria).
Ensure smooth daily kitchen operations.
Coordinate production schedules and service timing.
Monitor food preparation from receiving to service.
3. Food Safety & Hygiene
Ensure compliance with HACCP, ISO 22000, and local food safety regulations.
Maintain excellent sanitation standards.
Supervise cleaning and pest control programs.
Monitor food storage temperatures and traceability.
Lead internal hygiene inspections.
4. Financial Management
Prepare and manage the annual kitchen budget.
Control food cost and labor cost.
Monitor gross profit margins.
Reduce food waste through inventory management.
Approve purchasing within budget.
5. Procurement & Inventory Control
Select and evaluate suppliers.
Approve food specifications.
Monitor inventory levels.
Prevent stock shortages and overstocking.
Ensure quality of incoming ingredients.
6. Menu Engineering
Analyze menu profitability.
Optimize pricing.
Develop high-margin signature items.
Update menus based on guest preferences and seasonality.
7. Staff Leadership & Development
Recruit, train, mentor, and evaluate kitchen staff.
Develop succession plans.
Conduct performance reviews.
Foster teamwork and professional development.
8. Quality Assurance
Conduct regular quality checks.
Maintain consistency across all outlets.
Handle guest feedback related to food.
Implement corrective actions when necessary.
9. Banquet & Event Planning
Plan menus for weddings, conferences, VIP functions, and state banquets.
Coordinate with the banquet and events teams.
Ensure timely execution of large-scale catering operations.
10. Guest Satisfaction
Meet VIP guests when appropriate.
Customize menus for dietary or cultural requirements.
Respond to guest comments and complaints professionally.
Continuously improve the dining experience.
11. Regulatory Compliance
Ensure compliance with health, fire, and occupational safety regulations.
Prepare for inspections and audits.
Maintain required documentation and records.
12. Sustainability & Waste Management
Minimize food waste.
Promote sustainable sourcing.
Improve energy and water efficiency in kitchen operations.
Support environmentally responsible practices.
13. Cross-Department Collaboration
Work closely with:
Food & Beverage Department
Purchasing
Housekeeping
Engineering
Sales & Marketing
Finance
Human Resources
Quality Assurance
14. Crisis & Risk Management
Handle food recalls and food safety incidents.
Manage emergency kitchen operations.
Ensure business continuity during equipment failures or supply disruptions.
15. Strategic Planning
Develop annual culinary strategies.
Benchmark against luxury hospitality competitors.
Introduce new dining concepts.
Support hotel branding through culinary excellence.
Core KPIs (Key Performance Indicators)
Food Cost %
Labor Cost %
Gross Profit Margin
Guest Satisfaction Score
Kitchen Hygiene Audit Score
HACCP Compliance Rate
Food Waste Percentage
Employee Turnover Rate
Recipe Compliance Rate
Inventory Accuracy
Average Plate Cost
Banquet Food Profitability
Customer Complaint Rate
Training Completion Rate
Revenue per Cover (RevPASH/Restaurant Performance)
Essential Skills
Advanced culinary expertise
Leadership and people management
Financial and budgeting skills
Menu development and innovation
Food safety and HACCP knowledge
Inventory and procurement management
Communication and interpersonal skills
Problem-solving and decision-making
Time management under pressure
Creativity and attention to detail
Vendor negotiation
Training and coaching
Technology proficiency (POS, ERP, inventory systems)
Requirements & Qualifications
Requirements / Skills – Executive Chef (Five-Star Hotel)
Education
Bachelor\'s Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field.
Professional Culinary Diploma from a recognized institution.
Certification in HACCP, Food Safety, or ISO 22000 (preferred).
Additional certifications in international cuisines, pastry, bakery, nutrition, or culinary management are an advantage.
Professional Experience
Minimum 10–15 years of progressive culinary experience in luxury hotels, resorts, or fine dining establishments.
Minimum 5 years of experience as an Executive Chef or Executive Sous Chef in a five-star hotel.
Proven experience managing multiple restaurants, banquet operations, room service, bakery, pastry, and specialty kitchens.
Experience leading large multicultural culinary teams (50–200+ employees preferred).
Demonstrated success in menu development, cost control, and large-scale event catering.
Technical Skills
Culinary Expertise
Advanced knowledge of international cuisines (Continental, Asian, Mediterranean, Middle Eastern, etc.)
Fine dining and luxury food presentation
Menu engineering and recipe development
Buffet, à la carte, banquet, and catering operations
Bakery and pastry production
Modern and classical cooking techniques
Portion control and recipe standardization
Nutrition and special dietary meal planning
Food Safety & Compliance
HACCP implementation
ISO 22000 Food Safety Management Systems
GMP (Good Manufacturing Practices)
Food hygiene and sanitation standards
Local food safety regulations
Allergen management
Temperature monitoring and food traceability
Internal and external audit preparation
Financial & Business Management
Food cost control
Budget preparation and management
Labor cost optimization
Profit and Loss (P&L) analysis
Menu pricing strategies
Inventory management
Waste reduction programs
Forecasting and financial reporting
Procurement & Inventory
Vendor evaluation and negotiation
Purchasing procedures
Inventory planning and stock control
Product specification development
Receiving and quality inspection
Supply chain coordination
Technology Skills
Property Management Systems (PMS)
Point of Sale (POS) systems
Inventory Management Software
ERP systems (e.g., SAP, Oracle)
Microsoft Office (Excel, Word, PowerPoint)
Kitchen Management Software
Digital recipe and production systems
Leadership Skills
Strong team leadership
Staff recruitment and selection
Coaching and mentoring
Performance management
Succession planning
Conflict resolution
Team motivation
Workforce planning
Cross-functional collaboration
Change management
Management Skills
Strategic planning
Operational management
Resource allocation
Project management
Decision-making
Risk assessment
Crisis management
Time management
Multitasking in high-pressure environments
Continuous improvement
Communication Skills
Excellent verbal and written communication
Strong interpersonal skills
Effective presentation skills
Active listening
Guest interaction and complaint resolution
Negotiation with suppliers
Report writing
Cross-cultural communication
Analytical Skills
Menu profitability analysis
Food cost analysis
Sales forecasting
Performance metrics evaluation
Root cause analysis
Quality assessment
Data-driven decision-making
Personal Competencies
Passion for culinary excellence
Creativity and innovation
High attention to detail
Strong organizational skills
Professional integrity
Customer-focused mindset
Adaptability and resilience
Calm under pressure
Results-oriented approach
Commitment to continuous learning
Preferred Certifications
HACCP Certification
ISO 22000 Internal Auditor or Lead Auditor
ServSafe Food Protection Manager (or equivalent)
Certified Executive Chef (CEC) or equivalent professional designation
First Aid & CPR Certification
Fire Safety Training
Occupational Health & Safety Training
Language Requirements
Fluent in English (spoken and written).
Knowledge of additional languages (e.g., Arabic, French, Mandarin, or Spanish) is an advantage in international hospitality environments.
Physical Requirements
Ability to stand for extended periods.
Ability to work in hot and fast-paced kitchen environments.
Capability to lift and move kitchen supplies as required.
Flexibility to work evenings, weekends, holidays, and extended shifts.
Core Competency Summary
Culinary Excellence
Luxury Hospitality Standards
Food Safety & Regulatory Compliance
Financial & Cost Management
Leadership & Team Development
Menu Innovation
Guest Experience Management
Operational Excellence
Strategic Planning
Business Acumen
Problem Solving
Quality Assurance
Sustainability & Waste Reduction
Technology Proficiency
Effective Communication