Executive Chef

At MGallery, we believe in the power of each moment, from the spectacular sunrise to the stolen glances. Our hotels are more than just a collection of unique destinations—they are a tapestry of stories, culture, and local essence, woven together to create a distinct hospitality experience.

We are seeking an Executive Chef to oversee our culinary operations. The ideal candidate will manage budgets, lead the culinary team, develop innovative menus, and maintain high food safety and hygiene standards.

Key Responsibilities

Business Performance

• Set periodical budget & forecast.
• Analyze monthly P&L and month-end reports, identifying deviations from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related to the department.

Operations

• Develop and update departmental SOP Manuals, detailing standards of performance, policies, procedures, and service standards pertinent to the efficient operation of the kitchen in accordance with hotel policies and municipality requirements.
• Work with the Senior Culinary team to develop new menus and products, supported by detailed analysis and accurate costing.
• Oversee the planning and implementation of effective food promotions.
• Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs.
• Ensure that high levels of food safety management and precautions with regards to hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Monitor food standards in each outlet.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondences are completed in an accurate and timely manner.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Interact with management of other departments to foster and maintain effective working relations.
• Meet and interact with representatives of the local community and potential guests as required.

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents, preparation methods, outlets, and hotel features.
• Apply necessary precautions with regards to hotel food safety and hygiene standards (HACCP).
• Be well-versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings, and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management of the Hotel.

Qualifications and Experience

• A strong culinary background working with Luxury Brands, with a demonstrated ability to stay current with new culinary trends.
• Excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies.
• Ability to implement innovative and fresh ideas in retail, catering, and services.
• Ability to create strong interpersonal relationships with guests.
• Culinary production experience and a strong background in safety and sanitation compliance.
• Ability to manage multiple priorities, demonstrate professional communication skills, and have a passion for a high level of customer service.