EXECUTIVE CHEF

Your tasks

We are seeking an experienced Executive Chef to lead kitchen operations, develop menus, manage costs, train staff, and ensure compliance with food safety standards to deliver high-quality culinary experiences.

• Oversee and manage all kitchen operations to ensure efficient food preparation and timely service
• Develop, plan, and update menus aligned with the restaurant’s concept, customer preferences, and business goals
• Create and standardise recipes, portion sizes, food presentation, and preparation procedures to maintain consistency
• Supervise, train, and lead kitchen staff to enhance productivity and uphold culinary standards
• Monitor food quality, taste, freshness, and presentation to ensure customer satisfaction
• Manage food inventory, coordinate with suppliers, and control stock levels to optimise resources
• Monitor and control food costs, labour costs, kitchen expenses, and wastage to meet operational targets
• Establish and implement kitchen standard operating procedures and food safety practices
• Ensure compliance with food hygiene, sanitation, and workplace safety regulations
• Plan kitchen staffing, work schedules, and daily production requirements to meet service demands
• Coordinate with restaurant management and service teams to ensure smooth food service operations
• Evaluate new ingredients, cooking techniques, and menu concepts to enhance the dining experience
• Monitor kitchen equipment maintenance and maintain a clean, safe, and organised working environment
• Review kitchen performance and prepare operational reports for management
• Perform other culinary and management duties as required

Requirements

Preferred competencies and qualifications

• Diploma or professional qualification in Culinary Arts, Food Production, or a related field is preferred
• Substantial experience in professional kitchen operations, including leadership roles such as Executive Chef or Head Chef
• Strong knowledge of culinary techniques, menu planning, recipe development, and food presentation
• Experience managing kitchen teams, food procurement, inventory, and cost control
• Good understanding of food safety, hygiene, sanitation, and food handling standards
• Strong leadership, communication, decision-making, and problem-solving skills
• Ability to manage kitchen operations in a fast-paced environment
• Good organisational skills and ability to manage multiple priorities
• Creative, detail-oriented, and committed to maintaining consistent food quality
• Willingness to work shifts, weekends, and public holidays as required