EXECUTIVE CHEF

Job Summary

Oversee daily kitchen operations by planning menus, developing recipes, managing inventory, and leading kitchen staff to deliver high-quality dishes while ensuring compliance with food safety standards and optimizing kitchen efficiency.

Responsibilities

• Manage daily kitchen operations to ensure smooth and efficient workflow
• Plan menus and develop recipes to maintain consistent food quality and presentation
• Lead, train, and supervise kitchen staff to enhance team performance and motivation
• Ensure all dishes meet standards for taste, presentation, and portion control
• Manage food inventory, order supplies, and maintain optimal stock levels
• Monitor food costs and implement measures to minimize wastage
• Enforce compliance with food safety, hygiene, and sanitation regulations
• Coordinate with suppliers to ensure timely delivery of ingredients
• Allocate kitchen manpower effectively during busy periods to maintain service quality
• Maintain cleanliness and proper organization of kitchen areas
• Collaborate with management to improve kitchen efficiency and profitability

Preferred competencies and qualifications

• Previous experience managing a kitchen team
• Minimum 3–5 years of experience in a Chef or Senior Chef position
• Strong knowledge of food preparation, cooking techniques, and kitchen operations
• Good understanding of food safety and hygiene standards
• Ability to work in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays
• Good organizational and time-management skills
• Good communication and teamwork skills
• Responsible, hardworking, and able to work independently