|
Our client is seeking an Executive Chef to lead the culinary operations of their luxury island resort. This role oversees the full management of the kitchen department, ensuring the delivery of high‑quality, flavourful, and nutritious menus that offer excellent value while maintaining consistency in both production and presentation.
The Executive Chef will implement and monitor all kitchen systems and processes to guarantee an exceptional dining experience, a well‑structured and efficient team, effective cost control aligned with budget expectations, and full compliance with food safety and legislative standards.
Key performance indicators include food cost management, reduction of kitchen waste, hygiene audit results, P&L performance, menu development and execution, accuracy of the kitchen equipment maintenance register, overall condition of kitchen equipment, and guest feedback on food quality.
REQUIREMENTS:
- Advanced internationally recognised culinary qualification
- Minimum 3 years in a leadership role managing a large, multi-outlet kitchen team.
- Demonstrated experience in international hotel or resort operations, preferably with 4–5 star brands.
- Proven ability to develop innovative, nutritious, and trend-driven menus that reflect property positioning and guest expectations.
- Strong track record in menu engineering, food costing, and kitchen financial management.
- Experience in kitchen compliance, HACCP systems, and audit management.
- Leadership and communication skills to foster a positive, collaborative, and high-performing kitchen culture.
- Understanding of Fiji’s hospitality landscape and Bula spirit (warm, authentic Fijian hospitality).
- Ability to engage with guests, gather feedback, and adapt operations to ensure guest satisfaction.
- Proactive approach to business improvement, operational efficiency, and environmental sustainability.
|