Executive Head Chef

Lead and manage all kitchen operations, ensuring high standards of food quality, presentation, and consistency across restaurants, bar, banqueting, and special events. Develop, plan, and update menus that align with the hotel's brand, guest expectations, and seasonal trends. Recruit, train, and mentor kitchen staff to build a high-performing culinary team while controlling food, labour, and kitchen budgets to maintain profitability targets. Ensure compliance with all food safety, hygiene, health, and safety regulations and oversee purchasing, supplier relationships, and stock control. Collaborate with hotel management on strategic planning, guest experience initiatives, and revenue growth opportunities. Monitor guest feedback and implement continuous improvements to food quality and service standards.