The Executive Chef is responsible for leading and managing the overall operations across MICE and Hotel facilities, supporting multiple outlets and service points within a large-scale hospitality environment. This role ensures consistent food quality, operational efficiency, and compliance with food safety standards. The Executive Chef drives menu innovation, optimizes cost controls, and leads a high‑performing culinary team to deliver excellence across all production and distribution channels.

Culinary Operations & Production

• Oversee daily operations of the MICE and Hotel Kitchens, ensuring smooth execution of large‑scale food production and distribution.
• Standardize recipes, portioning, and presentation across all outlets to maintain consistency.
• Supervise high-volume production while upholding premium quality standards.
• Coordinate with outlet chefs to align production with service requirements.

Food Safety ...