Executive Chef

Oversees all kitchen operations, including menu planning, staff recruitment & supervision, food quality control, inventory management, and compliance with safety and hygiene standards.

Lead the culinary team, develop recipes, manage budgets, and ensure dishes meet the establishment’s standards.

Key Duties and Responsibilities

• Menu planning & development: Create seasonal menus, design recipes, and engineer plate costs.
• Food preparation & quality control: Approve dishes before service, ensure taste and presentation meet standards.
• Staff leadership: Recruit, train, supervise, and schedule kitchen staff; conduct performance evaluations.
• Inventory & supplier management: Order supplies, negotiate pricing, maintain relationships with suppliers.
• Budget & cost control: Manage kitchen budgets, track costs, minimize waste, and maximize profitability.
• Safety & compliance: Maintain food safety, hygiene, and sanitation standards; manage inspections.
• Equipment maintenance: Oversee maintenance and repairs of kitchen equipment.
• Customer experience: Address customer feedback and ensure a seamless dining experience.

Essential Skills and Qualities

• Leadership and team management
• Culinary creativity and innovation
• Strong organization and time management
• Financial awareness
• Adaptability and problem-solving
• Clear communication skills
• Well verse in western, asian cuisine.
• Handle various brands/concepts in the group, including The Coastal Settlement.