Executive Chef – Lead Culinary Operations

About the role

The Executive Chef leads the culinary department at Hermitage Bay, shaping strategy, innovation and profitability across all food and beverage outlets. Reporting to the Hotel General Manager, the role ensures brand‑consistent, high‑quality dining experiences while managing budgets and operational efficiency.

Key responsibilities

• Develop and evolve menus, recipes and concepts aligned with Hermitage Bay and group standards.
• Control food costs, menu engineering, portioning and allergen compliance.
• Lead, schedule and develop the entire culinary team, overseeing recruitment, training and performance management.
• Manage supplier relationships, negotiations, purchasing controls and inventory accuracy.
• Collaborate with F&B, Events, Sales, Finance and other departments to deliver seamless guest experiences and support financial targets.

Required profile

• Proven senior culinary leadership with advanced expertise in menu creation and kitchen operations.
• Strong ability to mentor, motivate and build high‑performing culinary teams.
• Excellent knowledge of HACCP, food safety regulations and hygiene standards.
• Strategic mindset for cost control, budgeting and profitability improvement.

Required skills

• HACCP and food safety documentation management.
• Menu development and engineering.
• Food cost control and budgeting.
• Supplier negotiation and inventory management.