Executive Chef

About the role

The Executive Chef leads all culinary operations for Marriott‑branded outlets on Denarau Island North, ensuring exceptional food quality, guest satisfaction, and operational excellence. This senior management position oversees restaurants, bars, banquets, catering, and employee dining facilities.

Key responsibilities

• Direct daily kitchen activities across all food outlets, maintaining high standards of taste, presentation, and consistency.
• Develop and refresh menus that reflect creativity, market trends, and guest preferences.
• Manage purchasing, receiving, storage, and inventory to control costs and ensure food safety.
• Supervise chefs, cooks, stewards and other culinary staff, ensuring adequate staffing levels.
• Implement quality‑assurance processes for food preparation, production, storage, and service.
• Collaborate with operational departments to deliver memorable dining experiences.
• Monitor and control food, labor, and operating expenses against budget.

Required profile

• Proven senior culinary leadership experience, preferably in a hotel or resort environment.
• Strong knowledge of Marriott brand standards and local food regulations.
• Ability to train and develop culinary teams.
• Excellent organizational and budgeting skills.

Required skills

• Advanced culinary techniques
• Menu development
• Food safety compliance
• Inventory management
• Cost control

What we offer

• Competitive compensation package
• Opportunities for professional growth within a global hospitality brand
• Dynamic, multicultural work environment