We are currently recruiting on behalf of our client, a luxury hospitality group, a highly skilled and innovative Executive Chef, for one of their 5* hotels in Paphos, Cyprus. The successful candidate will lead the culinary operations with a strong background in luxury hotel dining, and highlights on Mediterranean and Asian cuisines.

Duties & Responsibilities:

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen as well as Stewarding operations.
• Work at off-site events when required.
• Provide leadership, mentorship, and professional development to all Kitchen staff.
• Collaborate closely with the Group Executive Chef to design and implement innovative menus that reflect Mediterranean and Asian culinary traditions, focusing on fresh, seasonal, and locally sourced ingredients.
• Recruit, train, mentor, lead and inspire the culinary team, fostering a highly skilled and motivated team, delivering creativity and excellence in food preparation and presentation
• Ensure that culinary standards, presentation, food quality and hygiene are consistently maintained across all outlets of the hotel , exceeding guests’ expectations.   
• Manage daily kitchen operations, including inventory control, procurement of supplies, and coordination with other departments, while ensuring cost-effective management without compromising quality.
• Respond effectively to all guest requests, including special dietary needs, with attention to detail.
• Continuously train and develop the culinary team, ensuring they are up-to-date with the latest cooking techniques and trends in Mediterranean and Asian cuisines.
• Maintain all HACCP standards within the hotel, enforcing strict health, safety, and sanitation practices in compliance with local regulations and hotel policies.
• Work closely with the Group Executive Chef and the Hotel Manager, to align culinary offerings with the hotel’s brand and guest expectations.

Requirements

• Minimum of 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant.
• Extensive knowledge of contemporary cooking techniques and trends in Mediterranean and Asian gastronomy.
• Proven ability to lead, inspire, and manage a large and diverse culinary team.
• Creative vision in menu development, with a passion for using fresh, seasonal, and locally sourced ingredients.
• Excellent communication skills in English.
• Formal culinary education from a recognized institution is preferred.
• Experience in managing kitchen budgets, including food costs, labor costs, and inventory control.

Benefits

• Attractive remuneration package 
• Provident Fund 
• Staff discounts at all Hotels of the group
• Free meals on duty
• Employee Appreciation Program and Reward Scheme
• Great work-life balance
• Comprehensive new staff induction programmes
• Group-wide professional development opportunities across countries and properties
• Continuous training opportunities