Executive Chef

The Executive Chef leads the overall culinary strategy and operations of t
Executive Chef
The Executive Chef leads the overall culinary strategy and operations of the organization's food services. This role is responsible for approving and executing high?quality menus proposed by the Head Chef, ensuring consistent culinary standards, and managing kitchen performance across cost, quality, safety, and efficiency.
Executive Chef
Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).
2nd in the 2025 QS World University Ranking in Hospitality and Leisure Management.
Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.
Les Roches Marbella, certified ISO-14001 and ISO-9001.
Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment.
Approves menus proposed by the Head Chef and ensures their alignment with the organization's culinary strategy and quality standards.
Manages overall kitchen operations to meet performance targets in food quality, cost control, efficiency, hygiene, and safety.
Leads, supervises, and develops kitchen staff to maintain high professional standards and operational consistency.
Drives continuous improvement initiatives to enhance food quality, service delivery, and the overall dining experience.
Ensures full compliance with all health, hygiene, and food safety regulations across all culinary activities.
The Executive Chef can combine rigorous production standards, culinary excellence, modern leadership and strategic vision.
He/She is :
- an expert in managing food costs, margins, budgets and portion sizes, as well as analyzing data (production reports, waste and customer satisfaction).
- well versed in optimizing workflows and methods: batch cooking, cold/hot production, production rates, HACCP.
- able to communicate effectively with senior management, the F&B Manager, the teams, and occasionally VIP guests. He/She demonstrates diplomacy (balancing marketing, budgetary and service requirements, etc.).
- able to explain the constraints of each kitchen and gain the teams' support.
Proven experience in a 4-5-star hotel, a resort, a conference centre or a venue with multiple dining outlets. Perfect command of French & English. jid0e5990caen jit0417aen jpiy26aen