Executive Chef

Job Description

Culinary Leadership & Operations

• Oversee and coordinate all kitchen operations, including restaurants, banqueting, and Meetings & Events culinary services.

• Ensure exceptional food quality, presentation, consistency, and compliance with brand standards.

• Develop and continuously improve menus, culinary concepts, and dining experiences in line with guest expectations and market trends.

• Introduce innovative cooking techniques and operational best practices to enhance efficiency and creativity.

• Ensure compliance with HACCP, food safety, hygiene, and health & safety regulations.

Financial & Business Performance

• Take full ownership of kitchen P&L performance, departmental budgets, and financial targets.

• Monitor food costs, inventory, purchasing, and productivity to optimize profitability.

• Identify and implement revenue-generating initiatives, including menu engineering, pricing strategies, and cost optimization.

• Analyze financial results, market trends, and competitor performance to identify business opportunities.

• Develop and implement strategies to minimize food waste and improve operational efficiency.

People Management & Development

• Lead, motivate, and develop culinary teams, creating a positive and high-performance working environment.

• Oversee staffing levels, workforce planning, training, and performance management.

• Foster a culture of teamwork, accountability, continuous improvement, and professional growth.

• Coach team members on culinary techniques, food presentation, quality standards, and operational excellence.

Guest Experience & Collaboration

• Drive guest satisfaction by consistently delivering memorable culinary experiences.

• Monitor guest feedback and implement improvements to enhance service and product quality.

• Work closely with F&B, Sales, Marketing, Purchasing, and Finance teams to support business objectives.

• Contribute to the development of culinary concepts and strategies that strengthen the hotel's market positioning.

Qualifications

• Proven experience in a senior culinary leadership role, ideally within an upscale or international hotel environment.

• Strong knowledge of multi-outlet kitchen operations, banqueting, and large-scale event catering.

• Solid financial understanding, including P&L management, budgeting, forecasting, inventory management, and cost control.

• Demonstrated ability to develop culinary concepts, optimize operations, and drive revenue growth.

• Excellent leadership and people management skills, with a hands-on, lead-by-example approach.

• Strong analytical, strategic thinking, and problem-solving abilities.

• Creativity, commercial awareness, and a passion for culinary innovation.

• Excellent communication and interpersonal skills, with the ability to collaborate across departments and cultures.

• Good command of Microsoft Office, particularly Excel.

• Fluency in English, both written and spoken.

• A proactive, adaptable, and results-driven mindset, with a genuine passion for hospitality and guest satisfaction.

Additional Information

At Radisson Hotel Group, we believe that our people are at the heart of everything we do.

As Executive Chef, you will have the opportunity to lead talented teams, shape culinary experiences, contribute to strategic business decisions, and grow within an international hospitality environment.

Ready to bring your culinary vision and leadership to the next level?

We'd love to meet you!

Apply now and become part of our team!