Cluster Executive Chef at Phoenix Recruitment

• Luxury Hotel Portfolio based in the V&A Waterfront is looking for an experienced and commercially minded Cluster Executive Chef to lead culinary operations across multiple properties and dining outlets.
• As a key member of the Management Team, the successful candidate will drive exceptional food quality, culinary innovation, team development and financial performance, maintaining luxury hospitality standards and sustainable kitchen practices.

Duties:

Culinary Operations & Menu Development:

• Lead the kitchen brigades and oversee food quality, consistency and presentation across all outlets and meal periods.
• Develop and update menus for restaurants, bars, breakfast service, in-room dining, high tea, pool service and functions.
• Work closely with the Executive Sous Chef to introduce seasonal dishes and enhance the culinary offering.
• Maintain standardised recipes, preparation lists, plating guides and par stock levels.
• Ensure menus are available, communicated and supported by regular training and twice-yearly performance reviews.
• Monitor staff restaurant preparation, ordering and food quality.
• Engage with guests, resolve dining concerns and use feedback to improve the guest experience.
• Coordinate daily with Restaurant, Room Service, Stewarding and Purchasing teams.

Financial Management & Procurement:

• Manage food costs through purchasing controls, recipe costing, portion control and waste reduction.
• Cost menus, recipes, functions and complimentary food offerings.
• Oversee purchasing, requisitions and stock transfers, ensuring seasonal quality and rejecting substandard products.
• Manage orders for food, kitchen equipment, cleaning supplies, consumables, gas and uniforms within the allocated scope.
• Oversee mid-month and month-end stocktakes and investigate variances.
• Maintain supplier, gas, requisition, transfer and complimentary-item reconciliations.
• Prepare operational, food cost, staffing, expenditure, maintenance and capital expenditure reports.
• Identify opportunities to increase revenue, improve efficiency and control expenses.

​​​​​​​Team Leadership & Development:

• Recruit and assess culinary candidates, including interviews and practical cook-offs.
• Prepare staff rosters and maintain attendance, Eco Time records and HR documentation.
• Coach, motivate and develop the culinary team, maintaining morale and teamwork.
• Conduct performance reviews and manage disciplinary matters in line with company procedures.
• Maintain training manuals and deliver ongoing food preparation, hygiene, safety and procedural training.
• Coordinate front-of-house tastings, menu training and dish collection guides.
• Participate in management, departmental, costing, banqueting and kitchen leadership meetings.

​​​​​​​​​​​​​​Food Safety, Sustainability & Equipment:

• Maintain HACCP-based food hygiene systems and compliance with FCS practices, relevant legislation and kitchen certification requirements.
• Ensure consistently high standards of kitchen cleanliness and safe food handling.
• Conduct regular knife skills and equipment safety training.
• Promote ethical sourcing, responsible resource use and sustainable waste management.
• Coordinate preventative maintenance and equipment repairs with Engineering.

​​​​​​​Requirements:

• A formal culinary diploma or equivalent qualification from a recognised institution.
• Minimum 5–8 years’ experience in a senior culinary management role, preferably within a 4-star or 5-star luxury hotel environment.
• Proven experience managing multiple kitchen operations and large culinary teams.
• Strong knowledge of HACCP, food safety, hygiene standards and relevant legislation.
• Demonstrated menu development, food presentation and culinary innovation skills.
• Strong financial acumen, including budgeting, food costing, stock management and waste reduction.
• Knowledge of sustainable food practices, ethical sourcing and responsible resource management.
• Proven leadership, training, communication and performance management skills.
• Excellent organisational, planning and problem-solving abilities.
• Computer literacy and proficiency in relevant kitchen management and stock control systems.
• A creative, detail-oriented approach and a passion for excellent food and guest service.
• Well-presented, confident and well-spoken, with a positive and collaborative manner.
• Willingness to work shifts, weekends and public holidays.

Closing Date: 30 Nov 2026