Executive Chef – Leisure Resort - Caribbean


  • Salary: US$42,000 Net + Expat Benefits + Bonus
  • Location: Caribbean
  • Property: Leisure resort with more than 70 rooms
  • Candidates MUST have present or prior experience working as an Executive Chef in the Caribbean
  • Candidate must be highly creative and has the ability to inject motivation and innovation in the team
  • Candidate must be hands-on and have a social personality to be able to mingle with the guests and service according to their needs
  • Single Status ONLY
  • Candidate MUST be fulent in English and French (client will not accept candidates who are not fluent in English and French)
  • Candidate MUST have experience in preparing Caribbean cuisine


Our client is managing a luxury boutique resort in the Caribbean featuring 70 plus rooms and high-end food and beverage facilities including a busy events and functions centre. To manage the overall kitchen facilities, they are now searching for a highly experienced, innovative and ambitious Executive Chef to lead and manage the overall kitchen operations.
The candidate must also have the ability to increase the revenue of each outlet, lower the costs, motivate the staff and build strong team as well as offer excellent guest satisfaction standards with an understanding of special dietary requirements.
Key Profile:
  • Must have 10 years’ experience as an Executive Chef in internationally branded 5 star hotels/resorts(experience as an Executive Chef in Caribbean for a 5 star hotel/resort is non-negotiable and is a pre-requisite for applying to this role)
  • Managing production & presentation for casual, fine-dining & buffet restaurants
  • Offer exceptional customer service during events and functions as the hotel offers a banqueting area as well as provides outdoor catering facilities
  • Be able to manage a multi-cultural team of about 50 personnel with sensitivity and professionalism
  • Candidate MUST be Public Relations friendly
  • Must be an excellent communicator
  • Must be extremely astute at managing costs and operating within set budget guidelines
  • Design new menus with creativity and passion
  • Detailed eye to benchmark standards and quality
  • Be sensitive to guest requirements and special dietary requests
  • Confident in budgeting, cost control and purchasing
  • Must be hands-on involved in all operational activities
  • Recruit, motivate, mentor and train the staff
  • Work with the higher management in developing promotions
  • Maintain cleanliness, safety and hygiene by implementing international standards

Apply Now

All Feilds are Required.


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