The Executive Chef is responsible for the overall leadership, management and performance of all kitchen operations, ensuring the highest standards of food quality, food safety, hygiene, halal compliance, cost control, team development and guest satisfaction. The role drives culinary excellence through innovative menu planning, effective menu engineering, operational efficiency, and strong cross‑functional collaboration while supporting the hotel's financial and business objectives.

Key Responsibilities

• Lead and manage all kitchen operations, ensuring consistent food quality, presentation, service standards, and guest satisfaction.
• Champion Food Safety Management Systems (FSMS), HACCP, food hygiene, sanitation and Halal compliance across all culinary operations.
• Drive a strong food safety culture through regular audits, training, compliance monitoring and corrective actions.
• Develop innovative menus, conduct menu engineering an...