• Lead all kitchen operations, includingà la carte dining, events, and catering services
• Design and execute high-quality, consistent menus aligned with the hotel’s upscale positioning (local and international cuisine)
• Establish and enforce standardized recipes, portion control, and presentation standards
• Ensure efficient kitchen operations, including inventory management, cost control, and waste reduction
• Maintain strict compliance with food safety, hygiene, and sanitation standards
• Recruit, train, and supervise kitchen staff, building a disciplined and accountable team culture
• Monitor food quality daily and take immediate corrective action where needed
• Collaborate with management on menu pricing, promotions, and seasonal offerings
• Ensure timely service delivery and coordination with front-of-house teams
• Provide regular reporting on food costs, kitchen performance, and operational needs

• Formal culinary training or certification from a recognized institution
• Minimum of 5-8 years’ experience in professional kitchens, with at least 2-5 years as Head Chef or
  Executive Chef
• Strong preference for candidates with experience in reputable hotels or established restaurant groups
• Proven ability to manage high-volume and high-quality kitchen operations
• Solid understanding of food costing, budgeting, and inventory control
• Strong leadership and team management skills
• High standards for cleanliness, organization, and food presentation
• Ability to work under pressure and maintain consistency

What We Offer

• Opportunity to build and lead the culinary identity of a new upscale hotel
• Attractive and competitive compensation package

• Creative input and ownership over menu development
• A performance-driven and growth-oriented work environment

Interested candidates should submit their CV, cover letter, and sample menus (if available) to admin@fountainpalaceug.com with the subject line: Executive Chef Application – Fountain Palace Hotel & Suites