Executive Chef

  • Melco Resorts & Entertainment
  • Limassol, Cyprus
  • 10/06/2021
Full time HORECA - Hotel-Restaurant-Cafe Hospitality - Hotel Restaurants - Food Service

Job Description


Responsible for overseeing Culinary operations of all production Kitchens and in all F&B Outlets.

Key responsibilities are:

  • Leads, manages, and drives the entire culinary department by guiding and motivating them in achieving annual business plan and KPIs
  • Works positively with FOH services, Finance, Hygiene & Safety, supply chain, and other related departments to maintain a well-communicated and smooth day-to-day operation
  • Develops culinary experience on monthly basis and special events to stimulate sales and profit while controlling operating expenses
  • Ensures all food related items including menu offering are of the highest standard and in accordance to Melco expectations
  • In performing the functions above, the Executive Chef is to adhere to and coach culinary staff on Melco Visions and values as well as organization objective. This position is to be measured by financial results and client feedback.


  • Holds responsibility along with the Head F&B and the Senior Manager, F&B for maximizing departmental revenue and profit
  • Achieves agreed financial objectives and accepts accountability for results
  • Leads and manages a large team to deliver high standards and methods of service encouraging performance and quality output
  • Leads, monitors, and controls daily inter kitchen transfers, food costs and stock control to keep within budget
  • Works closely with supply chain, continually reviews cost reducing measures without effecting quality and standards
  • Works closely with F&B Management and finance department by providing accurate information for financial reports and effective cost monitoring
  • Forecasts the finance of forthcoming events and future budgeting, planning proportional budgets for equipment and labor cost
  • Ensures that all outlets reflect flair, creativity, and quality that MELCO is known for, and that product consistency is attained regarding appearance and taste for COD Mediterranean
  • Ensures that outlet’s operations maximize employee productivity and achieve optimum staffing levels, meeting company’s quality and standards
  • Monitors outlet’s kitchen related costs according to agreed budgets
  • Maintains, designs and redesigns when necessary, menus, food presentation, product, and style of service to meet customer expectations according to company’s standards and procedures
  • Researches on new equipment needed in the development of product specifications
  • Ensures that each Chef De Cuisine prepares and updates the relevant sections of the Departmental Operations Manual
  • Works closely with the Stewarding Manager for the stewarding requirements of each Outlet
  • Continuously researches and assesses, along with Chef De Cuisines, new products on the market
  • Ensures the accurate and efficient maintenance of food recipe data
  • Maintains excellent working knowledge of the kitchen ordering system and train other employees in its use
  • Plans and implements marketing initiatives, in conjunction with the Director, F&B, Senior Manager, F&B and Executive Sous Chef while maintaining the City of Dreams standard
  • Trains and develops each Chef De Cuisine to the level that they can operate independently and creatively within their own profit center, and ensure that each Chef De Cuisine plans and implements effective training programs for their respective outlet
  • Manages all regulatory, legal, and other compliance factors relevant to departmental operations to ensure government, community, company’s interests are met in line with relevant laws and regulations
  • Assists in the recruitment process of the Culinary operations
  • Ensures all employees comply with and understand Melco Departmental Policies and Procedures and are strictly adhered to all outlets
  • Supervises employees to ensure that the correct standards and methods of service are maintained
  • Pro-actively manages staff issues such as absenteeism, turnover, staff morale to maintain a positive, productive, innovative, customer oriented, quality culture amongst employees to ensure organizational objectives are met
  • Provides staff with positive feedback to encourage their performance and quality output
  • Works close with the F&B Training Manager, implementing succession plans for kitchen staff through training, continuous monitoring of performance and encouragement of staff to reach their full and professional potential, in order to maintain a motivated, effective and highly skilled workforce
  • Provides a leadership culture to ensure a healthy working environment in which concerns are appropriately addressed
  • Maintain an up to date Kitchen Operations Manual in all departments
  • Ensures the evaluation and appraisals of all its subordinates


  • Food Cost according to budget
  • Top Line Revenue
  • Guests Satisfaction
  • Forbes Standards Evaluation
  • Hygiene Standards are met



  • Minimum 15 years professional culinary experience with 10 years’ experience in similar position of interest in five-star hotels and resorts
  • Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition
  • Experience in a high-volume operation, working with international and multicultural team members.
  • Menu creation and implementation with 5star premium cuisine standards
  • Experience in hotel/resort pre-opening would be considered as an advantage


  • Culinary diploma from an accredited school
  • Food Safety training / certificates (ISO22000 preferred)
  • Possesses updated Leadership and Management qualifications / trainings
  • Enhance training skills i.e. “Train the Trainer” will be considered as an advantage
  • Award Winning Competitions and hotel industry recognitions will be considered as an advantage


  • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
  • Strong administration skills
  • Possess good communication and inter-personal skills
  • Must understand the difference between management and leadership, and be able to apply both
  • Minimum intermediate level understanding of Microsoft applications, including Word, Excel and Outlook
  • Fully knowledgeable and experienced with forecasting, budgeting, labour management, and purchasing
  • Good understanding of food cost, how to calculate and manage
  • Good understanding of menu engineering, how to read, action and apply to menu writing
  • Quality management and quality control
  • Must have relevant written/spoken language ability (multiple languages an advantage), with advance level of English (written and spoken)
  • Ability to demonstrate understanding of one’s own strength and weakness, and be capable of assessing the same in others


  • Displays a high commitment to delivering results
  • Leads others to achieve business objectives
  • Communicates effectively
  • Achieves agreed objectives and accepts accountability for results
  • Displays the highest level of integrity
  • Ability to maintain discretion
  • Self-motivated
  • Approachable