chef

Job Summary

We are seeking an experienced and passionate Executive Chef to lead kitchen operations, oversee menu creation, and maintain high culinary quality and sanitation standards.

Responsibilities

• Lead daily kitchen operations, including menu planning, recipe development, and food presentation to ensure exceptional culinary outcomes.
• Manage, train, and mentor kitchen staff to maintain consistency, quality control, and compliance with safety and hygiene standards (SFA/HACCP guidelines).
• Monitor kitchen inventory, negotiate with suppliers, and manage food costs to achieve optimal budget targets.
• Oversee food preparation during high-volume meal services to deliver timely and high-quality dishes.
• Design and implement seasonal menus, special event offerings, and signature dishes that align with brand identity.
• Maintain kitchen equipment and enforce strict adherence to workplace health, safety, and cleanliness regulations.

Preferred competencies and qualifications

• Minimum 5+ years of proven culinary experience as a Head Chef, Executive Chef, or Sous Chef in high-volume restaurants or hotels.
• Specialized culinary expertise in [Insert Specific Cuisine, e.g., Japanese Izakaya / Modern Asian / Seafood / Western].
• Proven skills in menu development, food presentation, and cost control management.
• Strong leadership, communication, and team management abilities.
• Relevant Culinary Arts diploma or equivalent formal culinary training.
• In-depth knowledge of food safety, hygiene regulations, and kitchen operations management.