Group Exec Chef
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| Job Type | Permanent Full Time |
| Location | Turks and Caicos Islands |
| Area | Turks and Caicos Islands, International |
| Sector | Executive Chef |
| Salary | £100000 - £101000 per annum + + bonus + benefits |
| Start Date | ASAP |
| Advertiser | remoteapi |
| Job Ref | JN 10594_1752150065 |
- Description
Group Executive Chef - Luxury Caribbean Resorts
Group Executive Chef Package.
- Salary Circa $110'000
- Service charge
- Accommodation
- Car
- Medical Insurance
- An exceptional opportunity to join a dynamic luxury organisation.
Are you a visionary Group Executive Chef with a passion for luxury hospitality and Caribbean cuisine? Do you thrive in a dynamic, multi-resort environment where innovation and excellence are at the heart of every dish?
The clients seeking to appoint a Group Exec Chef.
We are seeking an exceptional Group Executive Chef to lead the culinary operations for a prestigious collection of five-star resorts across the Caribbean. This is an incredible opportunity to showcase your creativity, leadership, and expertise while delivering world-class dining experiences to discerning guests.
Key Responsibilities:
- Oversee and develop multiple resort kitchens, ensuring the highest standards of food quality, consistency, and presentation.
- Create innovative menus that celebrate Caribbean flavors while incorporating international influences.
- Lead, mentor, and inspire a team of executive chefs, sous chefs, and kitchen staff across multiple locations.
- Maintain strict cost control, inventory management, and supplier relationships.
- Implement sustainable and locally sourced ingredients to enhance the resort's commitment to environmental responsibility.
- Ensure compliance with all health, safety, and hygiene regulations.
- Collaborate with resort management, F&B teams, and event planners to curate unforgettable dining experiences.
Requirements of the Group Exec Chef
- Proven experience as a Group Executive Chef, Corporate Chef, or Executive Chef in luxury resorts, five-star hotels, or Michelin-starred restaurants.
- Strong background in Caribbean, Latin American, and international cuisine.
- Exceptional leadership and people management skills with a track record of developing high-performing teams.
- Financial acumen with experience in budgeting, forecasting, and cost control.
- A passion for sustainability, farm-to-table concepts, and locally inspired gastronomy.
- Ability to travel between resorts and work in a fast-paced, multi-property environment.
