Executive Chef

Opus Verticals has a position for an Executive Chef to lead our culinary team. You will oversee all food production, ensure top-tier dish quality, manage kitchen budgets, and foster a professional, high-standard kitchen culture. Culinary Management:  Design creative menus, standardise recipes, and maintain exceptional food quality and presentation standards. Staff Leadership:  Hire, train, mentor, and schedule kitchen staff, including sous chefs and line cooks. Cost & Financial Control:  Manage food and labor costs, control inventory, order supplies strategically, and operate within the department budget. Safety & Compliance:  Enforce strict health, sanitation, and safety regulations (such as local food safety and hygiene standards) across all kitchen areas. Operations Oversight:  Coordinate with front-of-house management, vendors, and suppliers to ensure smooth daily service * At least 15 years working experience with Japanese