Executive Chef

About the role

The Executive Chef leads culinary operations across multiple outlets, ensuring high‑quality food production, cost efficiency, and guest satisfaction. Reporting to the General Manager, the role combines menu innovation, staff development, and strict adherence to hygiene standards.

Key responsibilities

• Oversee food preparation and presentation in all kitchen outlets.
• Plan, update, and revise daily and special event menus.
• Develop new recipes and standardise them for consistent execution.
• Control food costs, monitor waste, and manage inventory.
• Recruit, train, coach, and appraise kitchen staff.
• Maintain hygiene, sanitation, and equipment standards.
• Coordinate food orders, receiving, inspection, and storage.
• Prepare staff schedules, attendance records, and conduct briefings.
• Participate in weekly management meetings and communicate operational improvements.

Required profile

• Minimum 5 years (60 months) experience in a senior kitchen leadership role.
• Proven ability to manage multiple kitchen outlets and large teams.
• Strong knowledge of food safety, cost control, and menu engineering.
• Excellent organisational and administrative skills.

Required skills

• Menu planning
• Recipe development
• Food cost control
• Inventory management
• Food safety compliance
• Staff scheduling
• Kitchen operations management

What we offer

• Competitive monthly salary.
• Opportunity to lead culinary operations for a prominent hospitality brand.
• Professional development and training programs.