Executive Chef – Senior Culinary Leadership in Port Moresby

About the role

We are seeking an experienced Executive Chef to lead a major hotel kitchen and food production operation in Port Moresby, Papua New Guinea. This hands‑on role oversees a team of around 50 staff and is responsible for culinary standards, food safety, people development, procurement, costing and financial performance.

Key responsibilities

• Lead, coach and develop approximately 50 kitchen staff.
• Maintain consistent food quality, presentation and service standards.
• Manage menu development, recipe costing and food margins to achieve a 65% food gross profit target.
• Oversee purchasing, supplier relationships, stock control and waste reduction.
• Ensure rigorous HACCP, HSSE and food‑safety compliance.
• Implement strong kitchen systems, processes and operating disciplines.
• Maintain a visible, hands‑on presence during service and develop local talent.

Required profile

• Minimum five years of senior kitchen or restaurant management experience.
• Culinary apprenticeship or relevant qualification.
• Proven ability to lead large, multicultural kitchen teams.
• Strong commercial acumen with experience in food‑cost and gross‑profit management.
• Previous expatriate or developing‑market experience is highly valued.

Required skills

• Food cost management
• Recipe costing
• Gross profit management
• Procurement and supplier management
• Stock control
• HACCP and food‑safety standards

What we offer

• Net salary of USD 3,500‑4,000 per month (dependent on experience).
• Company‑provided accommodation, security and transport support.
• Three meals per workday.
• Annual return airfare to point of hire.
• Comprehensive company insurance.