Executive Chef

We are currently recruiting on behalf of our client, a luxury hospitality group, for an Executive Chef, for one of their 5* hotels in Paphos, Cyprus. We are looking for a highly skilled and innovative Executive Chef to lead the culinary operations of the Hotel with a strong background in luxury hotel dining, and highlights on Mediterranean and Asian cuisines.

Duties & Responsibilities

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen as well as Stewarding operations.
• Work at off-site events when required.
• Provide leadership, mentorship, and professional development to all Kitchen staff.
• Collaborate closely with the Group Executive Chef to design and implement innovative menus that reflect Mediterranean and Asian culinary traditions, buffet knowledge for breakfast and dinner, focusing on fresh, seasonal, and locally sourced ingredients.
• Recruit, mentor, lead and inspire the culinary team, fostering a highly skilled and motivated team, delivering creativity and excellence in food preparation and presentation.
• Ensure that culinary standards, presentation, food quality and hygiene are consistently maintained across all outlets of the hotel, exceeding guests’ expectations.
• Manage daily kitchen operations, including inventory control, procurement of supplies, and coordination with other departments, while ensuring cost-effective management without compromising quality.
• Respond effectively to all guest requests, including special dietary needs, with attention to detail.
• Continuously train and develop the culinary team, ensuring they are up-to-date with the latest cooking techniques and trends in Mediterranean and Asian cuisines.
• Maintain all HACCP standards within the hotel, enforcing strict health, safety, and sanitation practices in compliance with local regulations and hotel policies.
• Work closely with the Group Executive Chef and the Hotel Manager, to align culinary offerings with the hotel’s brand and guest expectations.

Requirements

• Proven experience as an Executive Chef, Executive Sous Chef or Chef de Cuisine in a 5-star luxury hotel or high-end restaurant.
• Extensive knowledge of contemporary cooking techniques and trends in Mediterranean and Asian gastronomy.
• Proven ability to lead, inspire, and manage a large and diverse culinary team.
• Creative vision in menu development, with a passion for using fresh, seasonal, and locally sourced ingredients.
• Excellent communication skills in English.
• Formal culinary education from a recognized institution is preferred.
• Experience in managing kitchen budgets, including food costs, labor costs, and inventory control.

Benefits

• Attractive remuneration package
• Accommodation provided (if required)
• Provident Fund
• Staff discounts
• Free meals on duty
• Employee Appreciation Program and Reward Scheme
• Great work-life balance
• Access to world-class facilities and working with a dynamic and passionate team
• Comprehensive new staff induction programmes
• Group-wide professional development opportunities across countries and properties
• Continuous training opportunities