Executive Chef – Papua New Guinea

Senior Culinary Leadership | Major Hotel Operation | Expatriate Package

An outstanding opportunity is available for an experienced Executive Chef to take leadership of a significant hotel kitchen and food production operation in Port Moresby, Papua New Guinea.

This is a highly hands-on leadership role responsible for approximately 50 staff, with accountability spanning culinary standards, food safety, people development, procurement, recipe costing, stock management and financial performance.

Food and beverage is a major contributor to the property, with revenue comparable to, and at times exceeding, accommodation revenue. The operation includes a busy all-day dining restaurant, a high-volume pizza offering and on-site bakery and pastry production servicing both the hotel and external customers.

The Role

• Lead, coach and develop approximately 50 kitchen staff
• Drive consistent food quality, presentation and service standards
• Manage menu development, recipe costing and food margins
• Deliver against a target 65% food gross profit
• Oversee purchasing, procurement, suppliers, stock control and wastage
• Maintain rigorous HACCP, HSSE and food-safety standards
• Establish strong kitchen systems, processes and operating disciplines
• Maintain a highly visible, hands-on presence during service
• Develop local employees and build capability within the kitchen leadership team
• Identify opportunities to improve revenue, productivity and profitability

About You This opportunity will suit an established Executive Chef or experienced Acting Executive Chef who combines strong culinary credentials with genuine commercial capability.

You will ideally offer:

• Minimum five years’ senior kitchen/restaurant management experience
• Culinary apprenticeship and/or relevant qualification
• Experience leading sizeable multicultural kitchen teams
• Strong food-cost, recipe-costing and gross-profit management experience
• Procurement, supplier management and stock-control expertise
• Strong knowledge of HACCP and food-safety standards
• A practical, energetic and hands-on leadership style
• Previous expatriate or developing-market experience

Experience operating in environments where you have needed to create structure, improve systems and solve problems independently will be particularly valuable.
The Package This is a single-status expatriate appointment offering:

• Approximately USD 3,500–4,000 net per month, dependent on experience
• Company-provided accommodation
• Security and transport support
• Three meals while at work
• Annual return airfare to point of hire
• Comprehensive company insurance

This position offers the opportunity to take genuine ownership of a substantial food operation while developing a large local team and making a measurable impact on quality, consistency and commercial performance.

To apply, submit your CV outlining your Executive Chef experience, team leadership responsibilities and exposure to international or developing-market hotel operations.