Executive Chef

Duties and Responsibilities:

• Develop menus and ensure that they are constantly updated and meet the highest standards of food quality and presentation

• Manage all aspects of kitchen operations, including food preparation, cooking, plating, and presentation

• Oversee and manage kitchen staff, including hiring, training, scheduling, and performance management

• Maintain and implement a high level of hygiene and sanitation standards in the kitchen

• Ensure compliance with food safety regulations and other health and safety regulations

• Plan and manage kitchen budgets, including food costs, labor costs, and overheads

• Manage inventory of food and kitchen supplies, ensuring that stock levels are maintained and that there is no wastage

• Develop and implement cost-saving measures while maintaining the highest quality of food and service

• Work closely with General Manager and other senior management to develop strategies for improving the business

• Attend and contribute to management meetings and other relevant meetings

• Perform any other duties as assigned by the General Manager.

Requirements:

• Proven experience as an Executive Chef or similar role

• Excellent knowledge of food preparation techniques, kitchen management, and sanitation standards. Knowledge of Asia cuisines such as Thai/Indian/Vietname including traditional local dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills

• Strong leadership and team management skills

• Excellent communication and interpersonal skills

• Ability to work under pressure and meet deadlines

• Good problem-solving and decision-making skills

• Flexibility to work weekends, evenings, and holidays as required