Executive Chef

Minor Hotels’ diverse spectrum of hotel brands connects to the needs and desires of today’s global travelers. 

Flexible and adaptive to market trends, we drive growth through eight hotel brands, alongside a collection of related hospitality businesses and strategic partnerships with other leading hotel brands worldwide.

Minor Hotels operates in 54 countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America. With dynamic plans to expand existing brands and explore strategic acquisitions throughout opportunistic markets, Minor Hotels pursues a vision of a more passionate and interconnected world.

As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further, you would need to standardize the production of dishes to ensure consistent quality, establish presentation, technique, and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development, and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.

• Bachelor’s Degree or related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience controlling food and labor costs.
• Previous experience with demonstration cooking, menu development, and pricing development.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.