Chef Ejecutivo – Operación Culinaria de Lujo

About the role

The Executive Chef will lead the culinary operation at Palladium Punta Cana, ensuring an exceptional gastronomic experience for guests while driving quality standards, operational efficiency, and a collaborative professional environment.

Key responsibilities

• Lead kitchen operations, guaranteeing quality, efficiency and consistency across all dining outlets.
• Develop and update menus, recipes and technical sheets in line with brand standards.
• Ensure compliance with hygiene, quality and certification requirements (Distintivo H, AAA, etc.).
• Supervise purchasing, inventory, cost control, waste management and raw‑material handling.
• Coordinate, train and evaluate the kitchen team, fostering a healthy and productive work environment.
• Plan events, buffet productions and restaurant operations.
• Maintain proper functioning, maintenance and use of kitchen equipment.
• Monitor operational and budgetary indicators for the department.
• Communicate continuously with operational and management areas to guarantee service excellence.

Required profile

• Degree in Gastronomy, Hospitality or a related field (specialization in international cuisine or food‑and‑beverage management preferred).
• At least 10 years of experience in international cuisine and a minimum of 5 years in cost management.
• 3‑5 years as an Executive Chef in luxury hotels or 5‑star resorts, with proven experience in Forbes Travel Guide or AAA Five Diamond properties.
• Experience managing multiple food outlets, controlling food cost and leading high‑volume kitchen teams.
• Knowledge of food‑safety certifications and standards (Distintivo H, AAA, LHW).
• Advanced English; basic French is a plus.
• Strategic mindset, business vision, strong leadership and results orientation.

Required skills

• Menu development
• Cost control
• Inventory management
• Food safety certifications (Distintivo H, AAA, LHW)
• Advanced English proficiency

What we offer

• Join an international hotel group that is growing.
• Lead a high‑level gastronomic operation.
• Contribute to the culinary evolution of a recognized brand.
• Professional development and international exposure.