Executive Chef

Our client is a 5‑star luxury resort within an international chain located on Fiji's Coral Coast, recognised as one of the most reputable brands in the area. They are seeking a seasoned Executive Chef to provide strategic leadership across all culinary, pastry, and bakery operations, ensuring operational excellence, fostering culinary innovation, and delivering outstanding guest dining experiences.

Notes: A culinary portfolio must be submitted together with the CV for this application.

Requirements:

• Currently holding an Executive Chef position, with a minimum of two years of experience in the role, preferably within luxury 5* hotels.
  
• Demonstrated career stability, with a proven track record of remaining with each employer for at least two years.
  
• Strong understanding of the local market and operational environment in Fiji.
• Solid experience in a large volume of F&B operations with more than multiple outlets.
• Comprehensive culinary expertise across multiple disciplines, including strong hands-on experience in pastry and bakery operations.
  
• Proven ability to lead and manage large culinary teams while fostering a culture of excellence, collaboration, and continuous development.
  
• Demonstrated success in menu development, culinary innovation, and delivering exceptional dining experiences.
  
• Strong understanding of food cost control, budgeting, inventory management, and overall kitchen profitability.
  
• Thorough knowledge of HACCP, food safety, and hygiene standards, ensuring compliance with international best practices.
  
• Excellent leadership, communication, and interpersonal skills, with the ability to collaborate effectively across departments and manage a multicultural workforce.

Key Responsibilities:

• Lead and oversee all culinary operations, ensuring the highest standards of food quality, presentation, and consistency across all outlets.
  
• Develop innovative menus and seasonal offerings that enhance the overall guest dining experience while aligning with market trends and brand standards.
  
• Manage and mentor the culinary team, fostering a culture of excellence, collaboration, and continuous development.
  
• Oversee pastry and bakery operations, ensuring exceptional quality and creativity in all products.
  
• Ensure compliance with food safety, hygiene, and HACCP standards, maintaining a safe and efficient working environment.
  
• Monitor and control food costs, labor expenses, and inventory levels to achieve budgetary and profitability objectives.
  
• Collaborate closely with Food & Beverage and other departments to deliver seamless guest experiences and support business initiatives.
  
• Drive continuous improvement and operational efficiency across all kitchen functions.
  
• Maintain strong relationships with suppliers and ensure the procurement of high-quality ingredients and products.
  
• Lead the planning and execution of special events, banquets, and promotional activities.
  
• Stay abreast of culinary trends and industry developments to introduce new concepts and maintain a competitive edge.
  
• Uphold the highest standards of service excellence, ensuring exceptional guest satisfaction and memorable dining experiences.
  
• Promote a positive and productive work environment while ensuring effective workforce planning and talent development.
  
• Support the overall strategic objectives of the resort through effective leadership, innovation, and operational excellence.