Executive Chef
Branded Luxury City-Centre Conference Hotel | Caribbean

Job Overview

Our client, a branded luxury city-centre conference hotel in the Caribbean, is seeking an experienced Executive Chef to lead its culinary operations. The successful candidate will oversee all kitchen activities, ensuring exceptional food quality, consistency, and presentation across the hotel's restaurants, banqueting, conferences, and events. This role requires a hands-on culinary leader with strong experience in luxury hotel operations, high-volume food production, and large-scale event catering, capable of developing talented teams while maintaining the highest standards of culinary excellence.

Key Responsibilities

Oversee all culinary operations across the hotel's restaurants, bars, room service, banqueting, conferences, and special events.
Develop innovative menus that reflect international culinary trends while catering to diverse guest preferences and market expectations.
Maintain exceptional standards of food quality, taste, presentation, consistency, and kitchen hygiene across all outlets.
Lead, train, mentor, and develop the culinary team, fostering a culture of accountability, teamwork, and continuous improvement.
Manage high-volume kitchen operations, ensuring efficient food production and timely service during peak periods and large-scale events.
Work closely with the Food & Beverage team to coordinate menus, service requirements, and special culinary experiences.
Monitor food costs, labour expenses, inventory, purchasing, and wastage to achieve budgetary and profitability targets.
Ensure compliance with food safety regulations, HACCP standards, and all relevant health and sanitation requirements.
Oversee kitchen equipment, maintenance schedules, operational procedures, and workplace safety standards.

Qualifications & Requirements

Proven experience as an Executive Chef or in a senior culinary leadership position within an international branded luxury hotel.
Strong background in managing multiple culinary outlets, including restaurants, banqueting, conferences, and large-scale events.
Extensive experience handling high-volume kitchen operations while maintaining consistent food quality and service standards.
Excellent knowledge of international cuisine, menu development, food presentation, and contemporary culinary trends.
Demonstrated ability to lead, train, and develop large, multicultural culinary teams.
Strong financial and commercial understanding, including food costing, budgeting, inventory control, and kitchen profitability.
Comprehensive knowledge of HACCP, food safety regulations, hygiene standards, and kitchen operational procedures.
Excellent leadership, organisational, communication, and problem-solving skills.
Ability to work in a fast-paced hotel environment and maintain high standards under pressure.