Executive Chef

Job Description

Iririki Island Resort & Spa is seeking a suitable candidate to appoint for the position of Executive Chef with a minimum of 5 years working experience with an International Hotel in a similar position.

Key Roles & Responsibilities:

Proven track record of working in diverse culinary environments across different countries or regions. Strong verbal and written communication abilities to lead teams, collaborate across departments, and liaise with suppliers and guests.

Holds formal culinary qualifications and up-to-date certifications in food safety, hygiene, and management training.

Oversees and manages kitchen operations, including inventory control, stock levels, and staff supervision during shifts.

Skilled in managing food costs, pricing strategies, and maintaining profitability while ensuring high quality standards.

Ensures that all hygiene, sanitation, and safety protocols are strictly followed in accordance with local and international standards.

Directs and monitors the entire food preparation process to guarantee high standards of quality and efficiency.

Maintains consistent quality in food presentation, flavor, and portioning across all dishes and outlets.

Experienced in mentoring and training culinary staff in high-volume, large-scale kitchen environments.

Recent hands-on experience in managing or working within premium, multi-outlet dining facilities or luxury hotel kitchens.

Proficient in operating, maintaining, and troubleshooting high-end kitchen equipment.

Willing and able to work shifts, be on-call, and cover weekends, public holidays, and after-hours as

needed.

Organisation Description

Our Mission is to provide to all our guests an unparalleled experience by delivering exceptional service in an atmosphere of luxury, relaxation and respect for the environment while at the same time providing our employees with exceptional training a career path and job security.

Selection Criteria

Possession of formal culinary training from a recognized institution.

Up-to-date certifications in food safety, hygiene, and occupational health standards.

Demonstrated experience working in international kitchens or culturally diverse culinary environments.

Recent experience in managing kitchens within luxury hotels, multi-restaurant operations, or fine dining establishments.

Proven ability to lead, mentor, and supervise a large kitchen brigade.

Experience with scheduling, performance management, and training of staff.

Strong understanding of kitchen budgeting, cost control, stock management, and supplier negotiations.

Ability to develop pricing strategies and ensure profitability without compromising quality.

Skilled in designing innovative menus aligned with current culinary trends and customer preferences.

Ensures consistency in taste, presentation, and portion control across all menu items.

Thorough knowledge of food safety laws, HACCP, and health regulations.

Experience in maintaining a clean, safe, and hygienic kitchen environment.

Excellent verbal and written communication skills.

Ability to collaborate with other departments (e.g. F&B, Events, Purchasing) and effectively handle guest interactions.

Proficient in the use and upkeep of high-end commercial kitchen equipment.

Willingness to work flexible hours including weekends, public holidays, and on-call shifts.

Ability to adapt to changing demands, special events, or last-minute changes.

Passion for culinary innovation, sustainability, and introducing new techniques or efficiencies into kitchen operations.