Executive Chef

Provide strong leadership to the kitchen team, fostering a culture of accountability, collaboration, continuous learning, and professional development.Lead, coach, and develop team members to build capability, performance, and engagement.Oversee culinary operations across Acacia Restaurant & Garden Bar, conferencing, events, and room service, ensuring quality, consistency, and guest satisfaction.Drive menu development and culinary innovation while balancing commercial performance and operational efficiency.Manage food and labour costs, inventory, purchasing, and waste control to achieve financial targets.Ensure compliance with all food safety, hygiene, HACCP, and Health & Safety requirements.Partner closely with Food & Beverage, Conference & Events, and hotel leadership teams to deliver exceptional guest experiences.Identify and implement continuous improvement opportunities across people, processes, and service delivery.