Minimum 3–4 years' culinary experience, including senior leadership experience as Executive Chef or Executive Sous Chef in a luxury hotel or resort environment.
Culinary degree, diploma, or equivalent professional qualification in Culinary Arts or Hospitality Management.
Strong expertise in multi-outlet kitchen operations, menu development, food costing, and quality assurance.
Proven ability to manage budgets, food costs, inventory, productivity, and financial performance.
Excellent leadership skills with experience in team development, coaching, succession planning, and performance management.
Strong knowledge of food safety, HACCP, hygiene standards, and regulatory compliance.
Experience in developing innovative culinary concepts and maintaining competitive market trends.
Ability to collaborate effectively with senior leadership and cross-functional departments.
Excellent communication, organizational, and problem-solving skills.
Passion for delivering exceptional guest experiences while maintaining the highest culinary and operational standards
Ability to work in remote locations and build creative dining experiences.
