Executive Chef at Newmark Hotels

Job Advert Summary    

• The Executive Chef is a key member of the Management Team, responsible for overseeing and leading all culinary operations across the Ridge Properties and V&A Hotel. The role ensures the delivery of exceptional food quality, presentation and service in line with luxury hospitality standards. This includes menu development, kitchen team leadership, food safety and hygiene compliance, effective food cost control, sustainable kitchen practices and ongoing staff training and performance management. The Executive Chef is expected to demonstrate strong leadership, culinary expertise, commercial awareness and a passion for maintaining and enhancing the property's overall dining experience.

Minimum Requirements    

• Formal culinary qualification (Diploma or equivalent) from a recognised culinary institution.
• Minimum 5–8 years' experience in a senior culinary management role, preferably within a 4- 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 experience in menu development, food presentation and culinary innovation.
• Strong financial acumen, including food cost control, budgeting, stock management and waste reduction.
• Knowledge of sustainable food practices, ethical sourcing and responsible resource management.
• Proven leadership, team development, communication and performance management skills.
• Excellent organisational, planning and problem-solving abilities.
• Computer literacy and proficiency in relevant kitchen management and stock control systems.
• Ability to work flexible hours, including weekends and public holidays, as operationally required.

Duties and Responsibilities    

• Is a key member of a whole Management Team and is therefore Well Presented/ Confident, Product Proud and Engaging
• Within a luxury property standard and internationally accepted culinary management skills expected
• Food Hygiene Management based on HACCP and separate food safety management systems
• Knowledge and awareness of kitchen certifications
• Kitchen team management and organizational skills
• Effective cost control and food cost management
• Sustainable food management
• Waste Management
• Ethical resources
• Law abiding
• Health conscious
• Ensuring the availability and updating of food menus for guest in and about the Ridge Properties, as well as V&A Hotel
• That these menus are communicated – trained on and performance reviewed on a regular basis (bi-annually)

Duties & Responsibilities:

• To supervise the kitchen brigade to ensure the smooth running of the department.
• To control the quality and presentation of all food served for all meal periods in all the food and beverage outlets.
• To control and frequent quality check the Staff Restaurant (mise-en-place, ordering and quality of food).
• To communicate effectively with staff and ensure they are fully briefed at all times.
• To supervise and carry out refresher training on an on-going basis.
• To supervise and maintain the highest standards of cleanliness in the kitchen.
• To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
• To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety FCS.
• To ensure daily communication with the Restaurant, Room Service, Stewarding and Purchasing Managers.
• To ensure Kitchen morale is high and teamwork is evident at all times.
• To control food cost through careful purchasing, portion control and supervision of wastage.
• Ensure that the highest quality of food product that is delivered to the hotel from our suppliers is of the highest seasonal quality being purchased and adhere to a zero tolerance of substandard product.
• Be aware of new trends and present new ideas for product enhancement.
• To carry out the costing of recipes as and when required.
• To draw up staff rotas as and when required. Ensuring appraisals are done and providing the feedback to the culinary team when appraisals are taken place. Be responsible for training, including the Standards.
• Training Manual and keep it up to date and follow up on the training.
• To control the ordering of all goods for the outlet.
• To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
• To participate in the recruitment and selection of staff.
• To liaise with the Executive Sous Chef on new menus, new ideas to continually evolve and enhance the product offerings in all Food and Beverage outlets.
• To ensure the Kitchen is compliant with the FCS practices at all times.

Costings

• Costings of Function
• Costings of Giveaway
• Costings of Menus
• Costings of Recipes

Goals and Vision

• Design New concepts
• Improve Guest Experience
• Improve guest feedback score
• Improve Staff Working Experience
• Increase Revenue
• Maintain Hygiene standards
• Minimize expense
• Minimize wastage

Deadline:9th November,2026