Executive Chef voco

Develop, design, and implement innovative, diverse, and seasonally inspired menus for all outlets (all day dining, speciality restaurant(s), lobby lounge, banquets, etc.), aligned with local tastes as well as international standards.

• Ensure menu offerings reflect the resort s position as a premium beach resort: fresh seafood, local and regional flavours, healthy options, wellness oriented items, etc.
• Collaborate with F&B Manager / Marketing / Guest Experience teams to plan special menus, theme nights, events, wedding banquets, etc.
• Oversee daily kitchen operations to ensure food is consistently of the highest quality in taste, presentation, and portion control.
• Maintain exceptional guest satisfaction through quality, consistency and attention to guest feedback.
• Be visible in guest facing kitchens / outlets where appropriate; interact with guests if needed to gather feedback and represent the brand.
• Recruit, train, mentor, and motivate all kitchen personnel: sous chefs, chefs de partie, line chefs, pastry, butchery, bakery, etc.
• Establish clear roles and responsibilities, ensure teams have required skills (multi skilling / cross training as needed).
• Create work schedules, manage staffing levels to match business demand while controlling labour cost.
• Promote a culture of teamwork, innovation, continuous improvement, discipline, and safety.
• Create, manage, and monitor kitchen budgets: food cost, labour cost, wastage/spoilage, supplies, equipment.
• Work with purchasing/procurement to select quality suppliers, negotiate costs, ensure timely deliveries and optimal inventory management.
• Ensure portion control, reduction of waste, efficient use of resources.
• Monitor P&L for kitchen / F&B outlets and propose corrective actions as needed.
• Ensure full compliance with local governmental food safety laws, health regulations, HACCP or equivalent standards.
• Maintain the highest standards of cleanliness, hygiene, pest control, safety in all kitchens, stores, cold rooms, and related back of house areas.
• Implement and uphold voco / IHG brand standards and SOPs.
• Responsible for stewarding operations, equipment maintenance, and ensuring all kitchen systems are fully functional and safe.
• During pre opening phase, design kitchen layouts, equipment lists, work flows, set up kitchens and service outlets.
• Develop opening menus; manage trial runs; coordinate training and mock services.
• Engage in recruitment, selection, onboarding, training of full kitchen brigade.
• Establish all culinary SOPs, standard recipe cards, portion control guides, plating designs, etc.
• Work closely with F&B, Banquet, Events, Purchasing, Marketing, Finance, HR, GM to ensure smooth operations, guest satisfaction, and financial performance.
• Attend management meetings to report on kitchen performance, food costs, guest feedback, quality issues.
• Develop relationships with local suppliers, artisans, producers to source high quality local ingredients.