Executive Chef

Minor International

Pre-Opening Responsibilities:

• Collaborate with hotel leadership to develop and execute the pre-opening project plan for all culinary outlets.

• Design and implement kitchen layouts in conjunction with technical services and design teams.

• Develop standard operating procedures (SOPs), HACCP systems, and culinary policies.

• Select kitchen equipment and oversee procurement of kitchenware, utensils, and inventory.

• Recruit, hire, train, and onboard the culinary team, including sous chefs, cooks, and stewards.

• Develop opening menus for all outlets, including la carte, banqueting, room service, and signature dining experiences.

Operational Leadership:

• Lead the culinary department in delivering consistent, high-quality cuisine and innovative presentations.

• Monitor food production, portion control, cost efficiency, and hygiene compliance.

• Oversee food cost management, budgeting, forecasting, and vendor selection.

• Coordinate closely with F&B service teams to ensure seamless guest experiences.

• Maintain strong relationships with suppliers to source premium, sustainable ingredients.

Team & Culture Development:

• Foster a positive, motivated, and inclusive kitchen culture aligned with Tivoli s brand values.

• Lead by example in maintaining high standards of culinary artistry, discipline, and professionalism.

• Provide mentorship and continuous training to develop team skills and career growth.

Brand Representation:

• Uphold the Tivoli brand s culinary identity through storytelling, local influence, and guest engagement.

• Participate in marketing, media events, and community outreach to promote culinary offerings.