Executive Chef

About the role

Mercure Garut City Center is looking for an Executive Chef to lead its culinary vision and food operations. Reporting directly to the General Manager, the Executive Chef oversees all culinary operations, develops menus, cultivates culinary talent and delivers consistent, high-quality dining. The role suits a hands-on culinary leader who builds high-performing teams and maintains strong standards.

Key responsibilities

• Lead culinary operations across restaurants, private dining, in-room dining, events and special experiences.
• Develop and run menus celebrating local ingredients, sustainability, wellness and destination-inspired cuisine.
• Ensure food quality, presentation, hygiene and consistency across all outlets.
• Manage food costs, inventory, purchasing and supplier relationships, keeping costs controlled and profitable.
• Recruit, train, mentor and coach the culinary team, and foster a positive, collaborative kitchen culture.
• Work with Food & Beverage, Wellness, Experiences and Commercial teams to create integrated guest experiences.
• Ensure compliance with food safety regulations and HACCP standards, and monitor guest feedback.
• Support sustainability through responsible sourcing, waste reduction and environmentally conscious kitchen practices.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or a related field.
• 4-5 years of progressive culinary leadership in luxury hotels, resorts, lifestyle brands or high-end restaurants.
• Proven experience as an Executive Chef or senior culinary leader overseeing multiple dining concepts.
• Resort experience is essential; remote destinations, island resorts, desert resorts, eco-lodges or luxury retreats highly preferred.
• Fluent English; additional languages are an advantage.

Required skills

• Food cost management, budgeting and operational performance.
• HACCP and food safety regulations.
• Team leadership, training and coaching.