Head Chef

• Lead the strategic direction, annual plans, and standards for the kitchen and stewarding operations.
• Develop menus that are innovative, culturally diverse, and responsive to guest preferences and dietary needs.
• Create and document standard recipes to ensure consistency and quality in food production and presentation.
• Ensure continuous innovation in culinary offerings, aligned with current food trends and seasonal ingredients.
• Ensure all food is prepared in accordance with high food safety standards, including proper storage, processing, and disposal.
• Collaborate with stewarding to develop and implement cleaning and deep-cleaning schedules.
• Oversee procurement, supporting local and sustainable sourcing where possible.
• Ensure timely and cost-effective ordering of food supplies in accordance with menu plans and forecasted guest numbers.
• Work with Human Resources to recruit, train, and develop a high-performing culinary team.
• Monitor staff performance and provide continuous coaching, feedback, and performance reviews.
• Prepare annual department budgets, CAPEX/OPEX proposals, and manage food costs within set targets.
• Maintain records and ensure compliance with all legal, safety, and company standards.
• Deputise for the General Manager when required, taking full responsibility for operational leadership.

• Ensure culinary services meet and exceed guest expectations.
• Maintain high guest satisfaction and online reputation through excellent food offerings and responsive service.
• Exhibit courteous and professional conduct with guests at all times.

• Recruit, train, and mentor kitchen and stewarding staff to ensure a pipeline of future culinary leaders.
• Set and monitor team and individual KPIs aligned with departmental goals.
• Develop and implement structured onboarding and ongoing training programs, with a focus on food safety and hygiene.
• Cultivate a culture of excellence, pride, collaboration, and innovation within the team.

• Develop and enforce high culinary standards across all kitchen operations.
• Ensure all food safety, hygiene, and quality control procedures are adhered to rigorously.
• Lead internal audits and act swiftly on any quality lapses.
• Continuously seek improvements to raise standards and efficiencies.

• Manage the kitchen and stewarding budgets effectively, ensuring cost control and high-quality output.
• Monitor and control food cost percentages and implement waste reduction initiatives.
• Develop stock control systems and ensure compliance with purchasing policies.
• Recommend and manage CAPEX purchases, ensuring strategic investment in kitchen infrastructure.

• Ensure all kitchen and stewarding equipment is maintained in excellent condition.
• Work with Technical Services and Stewarding to establish and oversee maintenance and cleaning schedules.
• Contribute input for kitchen equipment acquisition and facility upgrades.

• Ensure full compliance with local legislation and company policies across food safety, health, and hygiene.
• Maintain up-to-date health certification for all kitchen staff.
• Protect guest, employee, and company confidentiality at all times.

• Process Excellence & Service Delivery - Ensures consistent, high-quality food and efficient kitchen processes.
• Sustainable Quality & Attention to Detail - Maintains standards, reduces waste, and upholds presentation excellence.
• Innovation for Results - Drives innovation in menus, preparation, and guest experiences.
• Initiative & Change Agent - Proactively implements improvements and handles transitions effectively.
• Teamwork & Collaboration - Builds a unified, high-performing culinary team.
• Managing Uncertainty & Adaptability - Leads calmly through changes and maintains performance under pressure.

Educational Requirements:

• Bachelor’s degree and/or Diploma in Culinary Arts
• Certification in Food Safety (e.g., HACCP)

• Minimum of 8 years in culinary leadership in luxury hospitality
• Proven experience managing large teams in high-end hotels, cruises, or residences

• Recipe and costing systems
• Microsoft Office and procurement software
• Food safety and hygiene regulations

• Resilient, calm under pressure, and emotionally stable
• Committed to excellence, guest satisfaction, and team development
• High physical endurance and sensory acuity