Head Chef (PN) at The President Hotel

• We’re seeking a Head Chef reporting to the Executive Chef to lead our culinary brigade and drive innovation across all our dining outlets. This is an exceptional opportunity for a dynamic leader who embodies creativity, operational excellence, and a passion for gastronomy at the highest level.

Key Responsibilities
Strategic Leadership

• Develop and execute the hotel’s culinary vision and strategy, ensuring alignment with our brand and guest expectations.

Team Management

• Lead, motivate, and mentor the kitchen brigade across restaurants, banqueting, in-room dining, and special events.

Menu Design & Innovation

• Design seasonal, creative menus that blend local and international culinary trends while elevating guest experiences.

Quality Assurance

• Uphold uncompromising standards of taste, presentation, and consistency across all food outlets.

Operational Oversight

• Ensure smooth daily operations, collaborating with Food & Beverage, Events, and Procurement departments.

Cost Control & Budgeting

• Monitor food costs, portion control, and supplier performance to ensure profitability without compromising quality.

Staff Development

• Recruit, train, and inspire kitchen talent, fostering a culture of growth, accountability, and excellence.

Health, Safety & Compliance

• Maintain strict adherence to HACCP, hygiene regulations, and safety standards.

Event Coordination

• Oversee culinary aspects of VIP events, banquets, and functions, ensuring flawless execution.

Sustainability Initiatives

• Champion sustainable practices including waste reduction, responsible sourcing, and eco-friendly kitchen management.

Guest Interaction

• Engage with guests when appropriate, gathering feedback to refine and enhance culinary experiences.

Requirements

• Culinary degree or equivalent professional training
• Minimum 8–10 years of progressive culinary experience
• At least 3–5 years in an Executive Chef or Executive Sous Chef role within a luxury hotel

Preferred Skills

• Visionary leadership with expertise in global cuisines and luxury dining
• Strong organizational, financial, and procurement management skills
• Proficiency in kitchen systems and supplier management platforms
• Creative, innovative, and detail-driven approach
• Exceptional interpersonal and team-building abilities
• Proven success in high-pressure and large-scale service environments

Closing date
13 Sep 2025