Executive Chef (Mediterranean and Levantine Cuisine)

Job Summary:
The Executive Chef, F&B Culinary is responsible for providing strategic culinary leadership and overall operational direction ensuring the highest standards of culinary excellence, authenticity, quality, consistency and guest experience.

The role will lead the culinary vision and execution of the restaurant, with a strong focus on Levantine, Greek and Mediterranean gastronomy, while preserving the philosophy, identity and signature culinary principles.

Key Responsibilities:

Culinary Operations:

• Provide overall culinary leadership and direction for Levantine, Greek and Mediterranean Cuisines
• Uphold and protect the restaurant's culinary philosophy, brand identity and standards.
• Ensure the authenticity, integrity and consistency of Greek and Mediterranean cuisine.
• Establish and maintain exceptional standards in food quality, presentation, taste and service execution.
• Ensure signature dishes and core menu offerings are consistently delivered in accordance with established brand standards.
• Drive a culture of culinary excellence, innovation, discipline and continuous improvement.

Menu Development & Culinary Innovation:

• Lead the development, review and refinement of menus, seasonal offerings, chef's specials and culinary experiences.
• Develop innovative dishes while maintaining the authenticity and philosophy of the cuisine.
• Identify opportunities to introduce new culinary concepts and experiences that enhance the restaurant's market positioning.
• Ensure menus are commercially viable while maintaining the desired quality and guest experience.
• Monitor culinary trends, market developments and guest preferences to maintain the restaurant's competitive advantage.

Kitchen Operations:

• Oversee the day-to-day operation of all kitchen areas and culinary sections.
• Establish appropriate standards, recipes, portion controls and production methods.
• Ensure consistent execution during high-volume and peak operating periods.
• Maintain close communication with Front of House leaders to ensure seamless coordination between kitchen and service teams.
• Review operational procedures and implement improvements to enhance efficiency and productivity.

Food Quality & Product Management:

• Ensure the highest standards of freshness, quality and consistency of ingredients.
• Develop strong relationships with key suppliers and source premium-quality products aligned with the restaurant's culinary philosophy.
• Work with Procurement and suppliers to identify quality products and seasonal ingredients.
• Conduct regular quality checks on ingredients, preparation and finished dishes.
• Ensure proper storage, handling, preparation and utilisation of food products.
• Minimise food wastage through effective planning, production controls and inventory management.

Financial & Commercial Management:

• Take ownership of culinary-related financial performance, including food cost, labour cost and operating expenses.
• Develop and manage the kitchen's operating budget in partnership with F&B leadership.
• Monitor food cost and implement appropriate corrective measures where required.
• Ensure effective manpower deployment and productivity.
• Analyse menu profitability and recommend appropriate menu engineering strategies.
• Balance culinary quality and guest expectations with commercial objectives.

People Leadership & Talent Development:

• Lead, coach and develop the culinary team to achieve high standards of performance.
• Build a strong culinary talent pipeline and succession plan.
• Identify high-potential talent and provide opportunities for career development.
• Establish clear performance expectations and hold team members accountable for standards.
• Conduct regular coaching, performance discussions and skills assessments.
• Foster a collaborative, respectful and high-performance kitchen culture.
• Support recruitment and selection of key culinary positions.
• Develop structured training and development programmes for culinary team members.

Food Safety, Hygiene & Compliance:

• Ensure full compliance with all applicable food safety, hygiene, workplace safety and regulatory requirements.
• Maintain the highest standards of kitchen cleanliness, hygiene and sanitation.
• Ensure HACCP and food safety procedures are consistently implemented.
• Conduct regular inspections and address deficiencies promptly.
• Ensure all culinary team members are appropriately trained and comply with established food safety and hygiene standards.
• Maintain appropriate records and documentation relating to food safety and kitchen operations.

Guest Experience & Quality Assurance:

• Take a hands-on approach in ensuring exceptional culinary experiences for guests.
• Monitor guest feedback and identify opportunities for improvement.
• Work closely with the F&B Director/ Manager to address guest feedback and service recovery.
• Personally oversee key service periods, VIP experiences and special culinary events where required.
• Maintain strong visibility and engagement with guests where appropriate.

Requirements:

• Degree/Diploma in Culinary Arts, Hospitality Management or a related discipline preferred.

• Minimum 10–15 years of progressive culinary experience, preferably within 5 Star luxury hotels, fine-dining restaurants, premium gastronomy or Forbes 5 Star establishments.
• Strong expertise in Greek, Mediterranean and/or contemporary Mediterranean cuisine.
• Strong knowledge of premium ingredients, seafood, produce, meat and Mediterranean culinary techniques.
• Strong understanding of food safety, hygiene and regulatory requirements.
• Excellent communication, interpersonal and stakeholder management skills.
• Creative, commercially minded and highly guest-focused.
• Ability to operate effectively in a fast-paced, high-profile luxury dining environment.