Executive Chef

- Degree/Diploma in Culinary Arts, Hospitality Management or related field - 5+ years as an Executive Chef in 4-5 star hotels/resorts - Fluent in English (written/spoken) and proficient in Microsoft Office - Oversee recipe development, menu engineering, and maintain a multi-cuisine database - Lead, train, and develop large, diverse teams; handle performance management and succession planning - Manage P&L, budgeting, food cost controls, purchasing, and supplier relationships - Establish and maintain SOPs and ensure strict adherence to HACCP/food safety standards