Job Summary
The Executive Chef will be responsible for the overall management and operation of the kitchen, ensuring the highest standards of food quality, hygiene, cost control, and customer satisfaction. The role involves menu planning, kitchen administration, team leadership, inventory management, and maintaining compliance with food safety regulations.
Key ResponsibilitiesKitchen Operations
- Oversee the day-to-day operations of all kitchen activities.
- Ensure consistent preparation and presentation of food in accordance with established standards.
- Monitor food quality, portion control, and service standards.
- Develop and standardize recipes and cooking procedures.
Menu Planning & Development
- Design and update menus based on market trends, customer preferences, and seasonal availability.
- Introduce innovative dishes and improve existing menu offerings.
- Conduct food trials and tasting sessions to maintain quality standards.
Team Management
- Lead, train, and supervise kitchen staff, including Sous Chefs, Chef de Parties, Commis Chefs, and Stewards.
- Prepare staff schedules and allocate duties effectively.
- Evaluate employee performance and identify training needs.
- Foster teamwork and maintain discipline within the kitchen.
Cost Control & Inventory Management
- Monitor food costs and ensure adherence to budgeted targets.
- Control wastage through effective planning and inventory management.
- Approve purchase requisitions and monitor stock levels.
- Coordinate with procurement teams to ensure timely availability of ingredients and supplies.
Food Safety & Compliance
- Ensure compliance with all food safety, hygiene, and sanitation regulations.
- Maintain HACCP and other applicable food safety standards.
- Conduct regular inspections of kitchen equipment and work areas.
- Ensure proper storage and handling of food products.
Coordination & Guest Satisfaction
- Work closely with restaurant, banquet, and catering teams to ensure smooth service delivery.
- Address guest feedback related to food quality and presentation.
- Support special events, promotions, and food festivals.
Qualifications
- Degree/Diploma in Hotel Management, Culinary Arts, or a related field.
- Professional culinary certifications will be an added advantage.
Experience
- Minimum 10–15 years of experience in kitchen operations.
- At least 3–5 years of experience as an Executive Chef or in a senior leadership role.
- Experience in multi-cuisine restaurants, hotels, resorts, or large-scale catering operations preferred.
Benefits:
- Food provided
- Provident Fund
Work Location: In person
