Executive Chef

About the role

The Executive Chef at MAP Hotel will lead all culinary operations, focusing on the Mediterranean‑fusion concept of Scale Restaurant and supporting the rooftop bar and event menus. This full‑time, on‑site position in Nicosia involves directing kitchen staff, planning innovative menus, managing food preparation, and ensuring consistently high‑quality presentation and taste.

Key responsibilities

• Oversee culinary operations for Scale Restaurant, the rooftop bar, and special events.
• Lead, schedule, train and mentor kitchen personnel to maintain high standards.
• Plan, develop and execute seasonal menus that reflect the hotel’s design‑forward brand.
• Control inventory, food costing and supplier relationships while adhering to budget targets.
• Ensure compliance with health, safety, HACCP and local hygiene regulations.
• Coordinate closely with front‑of‑house and bar teams to deliver a seamless guest experience.

Required profile

• Strong culinary expertise in Mediterranean and fusion cuisine with a proven track record of creative menu design.
• Extensive experience in kitchen leadership, team supervision, scheduling and performance feedback.
• Demonstrated ability to manage food costing, inventory control, supplier negotiations and budget adherence.
• Thorough knowledge of HACCP, food safety, sanitation standards and local health regulations.
• Background in hotel, fine‑dining or upscale restaurant environments; experience with rooftop bars or event catering is a plus.
• Culinary degree, professional certification, or equivalent hands‑on experience in an Executive or Head Chef role.
• Willingness to work on‑site in Nicosia with flexibility for evenings, weekends and holidays.

Required skills

• HACCP compliance
• Food costing
• Inventory control