Executive Chef

Responsibilities

• Lead and oversee all culinary operations across restaurants, lounges, room service, banqueting, private dining, and special events
• Develop and execute innovative menus that align with the hotel's luxury positioning
• Ensure exceptional standards of food quality, presentation, consistency, and hygiene
• Manage food cost targets, inventory controls, procurement processes, and supplier relationships
• Lead and inspire the culinary brigade through continuous coaching and development
• Collaborate with Food & Beverage, Sales & Marketing, and Operations teams
• Ensure full compliance with food safety regulations and HACCP standards

Requirements

• Previous leadership experience in the culinary field
• Complete knowledge of classical, contemporary, and international cuisine
• Technical knowledge in banquet food production and presentation
• Computer literacy in Microsoft Windows applications
• Strong interpersonal and problem-solving abilities
• Ability to work under pressure in a fast-paced environment
• Ability to work long hours as required

Preferred Qualifications

• Journeyman’s papers or international equivalent
• Diploma Certification in a culinary discipline

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries.