Executive Chef

Job Purpose:

To lead and oversee the entire kitchen and food production operations in the catering division, ensuring high standards of food quality, menu innovation, hygiene, and cost efficiency, while managing and developing the culinary team.

Key Responsibilities:

• Plan, develop, and design menus for catering events, bulk orders, and daily operations.
• Supervise and manage kitchen staff, including chefs, cooks, helpers, and packing team.
• Ensure food quality, taste, and presentation meet company standards and client expectations.
• Monitor portion control, food safety, and hygiene practices in line with HACCP/FHC standards.
• Coordinate with procurement and store to ensure timely supply of raw materials.
• Control food costs, wastage, and ensure efficient utilization of resources.
• Conduct training sessions for kitchen staff on culinary skills, hygiene, and safety.
• Oversee preparation, cooking, marination, and presentation of meals.
• Ensure timely execution of catering orders, events, and functions.
• Maintain cleanliness, safety, and organization of the kitchen and equipment.
• Assist management in planning budgets, pricing, and cost control strategies.
• Handle client tastings, feedback, and special menu requirements.
• Stay updated with culinary trends to introduce new recipes and enhance offerings.

Job Type: Full-time