Executive Chef

Job Title: Executive Chef Department: Catering / Operations Reports To: Catering Manager / Assistant Catering Manager Job Purpose To oversee all culinary operations, including menu development, kitchen management, staff supervision, and ensuring the highest standards of food quality, safety, and cost efficiency across the establishment. Key Responsibilities

Design and update menus based on seasonal availability, customer preferences, and cost efficiency. Oversee daily kitchen operations to ensure smooth workflow and timely food preparation. Recruit, train, and supervise kitchen staff to maintain high performance and teamwork. Ensure all meals meet required standards of taste, presentation, and hygiene. Manage food inventory, control costs, and operate within budget. Enforce food safety, hygiene, and sanitation standards. Source ingredients and negotiate with suppliers for quality and cost-effectiveness. Plan production schedules and determine staffing requirements. Coordinate with management on food availability and operational needs. Introduce new dishes and stay updated on culinary trends.

Performance Management & Compliance

Set KPIs for kitchen staff and conduct regular performance reviews. Identify training needs and provide coaching and mentorship. Ensure compliance with: Food Safety standards Occupational Health & Safety Environmental regulations

Key Competencies

Leadership and team management Strong culinary expertise Cost control and budgeting Planning and organization Attention to detail Problem-solving and decision-making

Minimum Requirements

Diploma or Degree in Culinary Arts / Hospitality (preferred) Proven experience as an Executive Chef or Head Chef Knowledge of food safety standards (HACCP/ISO) Strong leadership and communication skills

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