Executive Chef Crowne Plaza Hotels & Resorts

Key Responsibilities

Lead the day-to-day kitchen operations across all outlets and banquet functions.

Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.

Maintain the highest levels of food quality, presentation, and consistency.

Manage food costs, inventory, and supplier relationships to meet budget targets.

Ensure full compliance with hygiene, safety, and HACCP regulations.

Train, coach, and develop kitchen staff to foster performance, creativity, and teamwork.

Collaborate with F&B and hotel leadership to enhance the overall guest experience.

Monitor guest feedback and implement continuous improvement strategies.

Drive sustainability initiatives aligned with IHG's responsible sourcing goals.

Required Skills & Qualifications

Culinary degree or equivalent professional training.

Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.

Proven leadership and people management skills in high-volume environments.

Deep knowledge of global cuisines, modern techniques, and dietary trends.

Strong financial acumen with experience managing food cost and labor budgets.

Excellent communication and organizational skills.