Executive Chef, Western (Expat)

• Own and manage the culinary P&L for all dining outlets.
• Achieve and sustain targeted food cost percentages, labor costs, and contribution margins.
• Develop, monitor, and control annual budgets, forecasts, and CAPEX plans.
• Implement strict recipe costing, portion control, yield management, and waste reduction programs.
• Analyze purchasing patterns, inventory turnover, and supplier pricing to optimize cost efficiency.
• Lead contract negotiations with suppliers in collaboration with procurement to improve margins.
• Establish KPIs for food cost variance, waste, spoilage, and productivity.
• Design and execute menu engineering strategies to maximize profitability and average check value.
• Collaborate with F&B, marketing, and revenue teams on promotions, seasonal offerings, and upselling initiatives.
• Drive new concept development, menu refreshes, and signature dining experiences that increase footfall and market share.
• Support banquet, MICE, and VIP events with scalable, cost-effective menu solutions.
• Analyze sales mix, menu performance, and guest trends to continuously optimize offerings.
• Contribute to resort-wide revenue strategies, including premium experiences and cross-outlet synergies.
• Set and maintain culinary standards across all kitchens, ensuring consistency and brand alignment.
• Oversee menu development, recipe standardization, and product innovation.
• Ensure all food offerings meet or exceed guest expectations for quality, presentation, and value.
• Lead tastings, quality audits, and performance reviews across outlets.
• Maintain compliance with food safety, hygiene, and regulatory standards.
• Lead, mentor, and develop Executive Sous Chefs, Sous Chefs, and culinary leadership teams.
• Build a high-performance culture focused on accountability, efficiency, and results.
• Implement structured training programs in culinary skills, financial literacy, and cost awareness.
• Drive workforce planning, succession development, and retention strategies.
• Control labor productivity through effective scheduling and multi-skilling initiatives.
• Oversee kitchen operations across multiple outlets, ensuring smooth service and operational discipline.
• Optimize kitchen layouts, equipment utilization, and production processes for efficiency.
• Collaborate with Engineering, Stewarding, and Operations teams to minimize downtime and losses.
• Lead pre-opening, rebranding, or renovation projects for dining venues.
• Partner closely with Finance, Procurement, Marketing, Sales, and Operations teams.
• Provide regular performance reports and insights to senior leadership.
• Support VIP guests, high-profile events, and brand partnerships as required.
• Effectively manage priorities across multiple outlets and service periods.
• Ensure proper planning for staffing, production, and service to meet operational demands.
• Maintain visibility across operations while balancing strategic and administrative responsibilities.

Qualifications:

• Minimum 1015 years of progressive culinary leadership experience, including multi-outlet or large-scale operations.
• Prior experience as an Executive Chef or Cluster Chef in an integrated resort, luxury hotel, or high-volume stand-alone concepts.
• Strong understanding of financial management, menu engineering, and cost control systems.
• Proven track record of driving revenue growth and margin improvement.
• Formal culinary training: degree or certification in hospitality management is an advantage.
• Experience working with international teams and diverse cultures.