Executive Culinery Chef

Job Summary

We are seeking an Executive Chef to lead kitchen operations, manage and train staff, design menus, and ensure high-quality, timely, and cost-effective food delivery while maintaining hygiene and operational standards.

Responsibilities

• Manage kitchen staff by coordinating cooks' tasks and optimizing team productivity to meet service objectives
• Design new recipes, plan menus, and select plate presentations to enhance customer dining experience
• Train kitchen staff on new recipes, cooking techniques, and equipment usage to maintain consistent food quality
• Oversee food preparation and supervise kitchen operations during dinner service to ensure promptness and freshness of dishes
• Implement and monitor hygiene policies and inspect kitchen equipment for cleanliness to comply with safety standards
• Review staffing levels and hire kitchen personnel to align with operational and financial goals
• Perform administrative duties including inventory management, stocktaking, and placing purchase orders to maintain supply levels
• Set and monitor performance standards for kitchen staff to drive continuous improvement
• Obtain and analyze customer feedback on food and service quality and resolve complaints effectively

Required competencies and certifications

• Culinary education of 5+ years
• Minimum 7 years of experience in a similar executive chef role
• Advanced knowledge of professional food principles and practices
• Proficient in human resources management within kitchen operations
• Strong knowledge of back-of-house (BOH) systems, ordering, and inventory management
• Excellent communication skills to lead teams and liaise with stakeholders
• Ability to meet deadlines consistently under pressure
• Flexibility to work on-call, shifts, after hours, weekends, and public holidays