About this role
- Job Description
- Job Summary
- We are seeking an innovative and passionate Executive Chef to lead the culinary vision and food operations at Mercure Garut City Center
- Reporting directly to the General Manager, the Executive Chef will oversee all culinary operations, ensuring exceptional food quality, creativity, profitability, and consistency across all dining experiences. This role is responsible for developing inspiring menus, cultivating culinary talent, and delivering authentic, memorable dining experiences that embody the spirit of Our Guests.
- The role requires a hands-on culinary leader who is passionate about building high-performing teams, maintaining exceptional standards, and delivering destination-led guest experiences.
- Key Responsibilities
- Lead all culinary operations across restaurants, private dining, in-room dining, events, and special experiences.
- Develop and execute innovative menus that celebrate local ingredients, sustainability, wellness, and destination-inspired cuisine.
- Ensure the highest standards of food quality, presentation, hygiene, and consistency across all outlets.
- Drive culinary innovation while maintaining strong commercial performance, cost control, and profitability.
- Manage food costs, inventory controls, purchasing, and supplier relationships.
- Develop seasonal menus, promotions, and guest experiences that enhance the resort’s positioning and revenue opportunities.
- Recruit, train, mentor, and develop culinary talent, fostering a culture of creativity, accountability, and continuous improvement.
- Lead, inspire, and develop the culinary team, creating a strong culture of excellence and ownership.
- Deliver ongoing coaching and training to ensure continuous development of culinary talent.
- Drive colleague engagement and foster a positive, collaborative, and high-performance kitchen culture.
- Collaborate closely with Food & Beverage, Wellness, Experiences, and Commercial teams to deliver integrated guest experiences.
- Ensure full compliance with food safety regulations, HACCP standards, and company policies.
- Monitor guest feedback and implement improvements to continuously elevate the culinary offering.
- Support sustainability initiatives through responsible sourcing, waste reduction, and environmentally conscious kitchen practices.
- Maintain exceptional culinary, hygiene, and presentation standards across all food and beverage operations within a remote luxury resort environment.
- Actively contribute to the overall success and reputation of the resort through leadership, innovation, and operational excellence.
- Who You Are
- A visionary culinary leader with strong operational expertise, creativity, and a passion for storytelling through food.
- You are a hands-on leader who inspires teams, drives excellence, and consistently delivers elevated guest experiences. You are passionate about developing people, maintaining world-class standards, and creating memorable dining moments that reflect the spirit of Our Guests.
- Qualifications
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum 4–5 years' progressive culinary leadership experience within luxury hotels, resorts, lifestyle brands, or high-end standalone restaurants.
- Proven experience as an Executive Chef or senior culinary leader overseeing multiple dining concepts.
- Strong resort experience is essential, with previous exposure to remote destinations, island resorts, desert resorts, eco-lodges, or luxury retreat environments highly preferred.
- Demonstrated ability to lead, inspire, and develop high-performing culinary teams.
- Proven success in delivering training, coaching, and professional development programmes.
- Strong financial acumen with experience managing food costs, labour costs, budgets, and operational performance.
- Thorough knowledge of HACCP, food safety regulations, hygiene standards, and kitchen compliance requirements.
- Experience creating destination-led culinary concepts and memorable dining experiences.
- Ability to maintain consistently high culinary and service standards while operating within a remote luxury resort environment.
- Fluent in English; additional languages are an advantage.
