Job Title:

Head Chef Location:

Private Caribbean Island Reports To:

General Manager Overview Our client is looking to recruit a Head Chef for their iconic luxury hotel. We are seeking an experienced, humble, and hands-on Head Chef to lead the culinary operations. This is a unique opportunity to work in one of the worlds most exclusive destinations, delivering exceptional dining experiences to discerning guests while embracing a multicultural environment. Key Responsibilities Leadership & Management: Oversee all kitchen operations across multiple outlets: Beach lunch restaurants Evening dinner restaurant Breakfast service Room service Beach picnics Weekly themed event nights Lead by example with a hands-on approach, actively participating in cooking and service. Manage and mentor a team of 20 kitchen staff, fostering respect, collaboration, and professional growth. Promote humility and integrity in leadership, creating a positive and inclusive work culture. Menu Development & Quality Control: Design and execute innovative menus that reflect the islands character and seasonal ingredients. Maintain consistency and excellence in food quality, presentation, and taste across all services. Operational Excellence: Ensure compliance with health, safety, and sanitation standards. Control food costs, inventory, and waste while maintaining premium quality. Work with our store team and suppliers to source fresh, sustainable ingredients. Cultural Adaptability & Community Integration: Demonstrate the ability to adapt to different cultures and work effectively within a multicultural team and community. Build strong relationships with local staff and suppliers, respecting traditions, and cultural nuances. Guest Experience: Deliver personalised dining experiences for guests, including special requests and private events. Uphold the hotels reputation for world-class hospitality through exceptional culinary offerings. Requirements Proven experience as a Head Chef or Executive Chef in luxury hospitality or high-end resort settings. Strong leadership and organisational skills with the ability to manage a diverse team. Expertise in international cuisine and a passion for creative, seasonal menus. Excellent communication skills and ability to work under pressure in a fast-paced environment. Flexibility to adapt to the unique demands of a private island setting. Humble, approachable, and committed to

leading by example.

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