Executive Oriental Chef

About the role

The Executive Oriental Chef leads the culinary operations of the hotel’s restaurant, ensuring the highest standards of quality, consistency, and guest satisfaction. You will combine hands‑on cooking with team leadership to deliver authentic Oriental cuisine while managing all food‑related functions.

Key responsibilities

• Maintain culinary standards, food safety, and sanitation across all kitchen activities.
• Supervise shift operations, coordinate cooks, and ensure compliance with Food & Beverage policies.
• Plan and manage daily production quantities, plating requirements, and inventory levels.
• Develop and update daily and seasonal menu items, incorporating creative presentations.
• Oversee purchasing, storage, and proper handling of all food products.
• Train, mentor, and evaluate kitchen staff, fostering a collaborative and productive environment.
• Control operating budget and contribute to cost‑effective menu engineering.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of food safety regulations and sanitation standards.

Required skills

• Culinary arts (Oriental cuisine)
• Menu development
• Food safety compliance
• Inventory and purchasing management
• Kitchen operations supervision

What we offer

• Competitive full‑time employment in a premier hotel setting.
• Opportunities for professional growth and culinary creativity.