Position Title

Executive Chef

Reports To

Group Operations Manager

Location

Fiji (Multi-Property / Island Resort Operations)

Position Summary

The Executive Chef is responsible for leading the culinary operations across multiple luxury island resorts in Fiji, ensuring exceptional food quality, consistency, profitability, and guest satisfaction. This role provides strategic leadership to all kitchen teams while maintaining the highest standards of food safety, presentation, sustainability, and operational efficiency.

The Executive Chef will oversee menu development, food costing, quality assurance, staff leadership, recruitment, training, and the continuous improvement of all culinary experiences, including à la carte dining, buffet service, weddings, private events, and special functions.

Key Responsibilities

Culinary Leadership

• Lead and supervise all culinary operations across multiple island resorts.
• Develop and maintain a consistent culinary vision aligned with the company’s hospitality standards.
• Ensure exceptional food quality, presentation, flavour consistency and portion control across all properties.
• Conduct regular inspections of all kitchen operations to maintain company standards.
• Drive continuous improvement in culinary techniques, guest experience and operational performance.

Menu Development

Design, implement and regularly update:

• À la carte menus
• Buffet menus
• Seasonal menus
• Wedding menus
• Special event menus
• Private dining experiences
• Vegetarian, vegan, gluten-free and dietary requirement menus

Create innovative dishes using fresh, locally sourced Fijian ingredients wherever possible.

Regularly review menu performance and introduce new offerings based on guest feedback, seasonality, culinary trends and profitability.

Food Cost Control

• Develop and maintain accurate recipe costing for every menu item.
• Monitor food cost percentages against company targets.
• Identify opportunities to improve profitability without compromising quality.
• Reduce food waste through efficient purchasing, storage, production planning and portion control.
• Work closely with Purchasing and Cost Control to optimise inventory and supplier performance.
• Review supplier pricing and recommend suitable alternatives where appropriate.

Quality Assurance & Standards

• Implement and maintain Kitchen Standard Operating Procedures (SOPs).
• Ensure consistency across all resort kitchens.
• Conduct regular quality audits covering:
  • Food preparation
  • Cooking techniques
  • Food presentation
  • Hygiene
  • Storage practices
  • HACCP compliance
  • Kitchen cleanliness
• Ensure compliance with all Fiji food safety legislation and company policies.

Leadership & Team Development

• Provide leadership, coaching and mentorship to all kitchen staff.
• Directly supervise Executive Sous Chefs and Head Chefs where applicable.
• Maintain a clear kitchen hierarchy and accountability structure.
• Support kitchen leaders with daily operational challenges and performance management.
• Develop training programmes to improve culinary skills across all kitchen employees.
• Conduct regular performance reviews.
• Identify and develop future culinary leaders.
• Foster a positive, professional and collaborative kitchen culture.

Recruitment

• Lead recruitment of culinary staff across all resort operations.
• Conduct interviews for all kitchen positions.
• Assess culinary skills through practical cooking evaluations where appropriate.
• Recommend hiring, promotions, transfers and disciplinary actions.
• Support onboarding and induction of new employees.

Events & Special Functions

Oversee all food preparation for:

• Weddings
• Corporate events
• Private functions
• VIP experiences
• Special celebrations

Work closely with Operations, Reservations and Events teams to ensure seamless event execution.

Develop bespoke menus tailored to guest requirements and event themes.

Maintain exceptional presentation and service standards for every event.

Operational Excellence

• Work closely with Resort Managers and Head Chefs to improve kitchen efficiency.
• Develop production schedules for buffet and à la carte operations.
• Monitor labour productivity and kitchen rostering.
• Ensure equipment is maintained and identify future capital replacement requirements.
• Identify opportunities for operational improvements and cost savings.
• Implement new systems and culinary best practices across all kitchens.

Financial Responsibilities

Manage culinary budgets across all assigned resort properties.

Monitor:

• Food cost
• Labour cost
• Kitchen operating expenses
• Gross profit performance

Provide monthly reports including:

• Food cost analysis
• Menu engineering
• Waste reports
• Purchasing trends
• Operational recommendations

Guest Experience

• Maintain exceptional guest satisfaction through consistently outstanding food quality.
• Interact with guests where appropriate to gather valuable feedback.
• Respond professionally to guest concerns relating to food service.
• Develop memorable dining experiences that enhance the reputation of the resorts.

Health, Safety & Compliance

Ensure compliance with:

• Fiji food safety legislation
• HACCP principles
• Workplace Health & Safety requirements
• Company hygiene standards

Maintain the highest standards of cleanliness throughout all kitchen areas.

Ensure the safe operation and maintenance of all kitchen equipment.

Compensation & Benefits

The Executive Chef position offers a competitive remuneration package for an experienced hospitality professional capable of leading culinary operations across luxury island resorts in Fiji.

Additional Benefits

The successful candidate will also receive:

• Accommodation provided
• All meals provided
• Work within one of Fiji’s premier island resort environments.
• Opportunities for professional growth and long-term career development.
• Performance-based bonus structure linked to agreed Key Performance Indicators.

Performance Bonus (KPI)

The monthly KPI bonus is based on measurable performance indicators, including:

• Achievement of food cost targets
• Guest satisfaction scores
• Kitchen audit compliance
• Food safety standards
• Staff retention and development
• Labour cost management
• Menu innovation and profitability
• Successful execution of weddings and special events
• Overall operational excellence

Key Performance Indicators (KPIs)

• Food cost maintained within approved budget
• Consistent food quality across all resort kitchens
• Successful implementation and regular review of new menus
• High guest satisfaction scores
• Reduced food waste
• Successful execution of weddings and special events
• Kitchen audit compliance
• Staff retention and development
• Training completion rates
• Labour cost management
• Timely recruitment of key culinary positions

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality Management preferred.
• Minimum 8 years’ professional culinary experience.
• Minimum 3 years’ experience as an Executive Chef or in a multi-property leadership role.
• Strong knowledge of international cuisine and modern culinary trends.
• Previous experience managing luxury island, resort or remote hospitality kitchens is highly desirable.
• Strong financial management and food costing knowledge.
• HACCP and Food Safety certification preferred.

Skills & Competencies

• Exceptional leadership and communication skills.
• Strong organisational and planning abilities.
• Advanced menu engineering and food costing expertise.
• Excellent knowledge of buffet and à la carte operations.
• Creative and innovative culinary mindset.
• Strong coaching and mentoring abilities.
• High attention to detail.
• Ability to perform under pressure in remote island environments.
• Excellent problem-solving and decision-making skills.
• Passion for hospitality, sustainability and delivering memorable guest experiences.

Working Relationships

The Executive Chef works closely with:

• Group Operations Manager
• Resort Managers
• Head Chefs
• Food & Beverage Managers
• Purchasing and Cost Control
• Reservations Team
• Events Coordinators
• Housekeeping
• Marine & Activities Departments
• Human Resources

Mission Statement

The Executive Chef is responsible for delivering consistently exceptional culinary experiences across luxury island resorts in Fiji while leading, inspiring and developing high-performing kitchen teams. Through innovation, operational excellence, financial discipline and an unwavering commitment to quality, the Executive Chef plays a vital role in enhancing guest satisfaction and strengthening the organisation’s reputation as one of Fiji’s leading hospitality operators.

To apply for this position, forward your comprehensive CV in Word or PDF Format as well as proof of all qualifications,Food Portfolio and all contactable references to johan@cedar-wood.co.za

Only Apply if you have a valid Passport.

Only shortlisted candidates will be contacted within 7 working days.

If you don’t receive and response, regard your CV as not shortlisted