Executive Chef

The Executive Chef will be responsible for the culinary execution, and performance across all branches of The Dose by Silvena. This includes overseeing kitchen operations, food cost control, menu consistency, training and hygiene standards. The ideal candidate has a passion for nutritious, ingredient-driven cuisine, is highly organized, and thrives in a fast-paced, multi-site environment.

Key Responsibilities:

Culinary Leadership

• Ensure consistency in food quality, taste, and presentation across all branches.
• Lead the creative development and seasonal refresh of menu items in collaboration with Chef Silvena.
• Maintain and implement brand SOPs and plating standards.
• Ensure all dishes reflect the brand s health-focused, ingredient-driven philosophy.

Team Management & Training

• Recruit, train, and mentor chefs and kitchen teams across all locations.
• Conduct regular culinary assessments, mystery checks, and performance evaluations.
• Foster a culture of continuous improvement, hygiene, and culinary excellence.
• Schedule and conduct workshops or tastings to ensure standardization.

Operational Excellence

• Ensure effective kitchen operations, including workflow, food production, and service readiness.
• Collaborate with procurement and supply chain teams to ensure high-quality, sustainably sourced ingredients.
• Ensure compliance with HACCP, food safety, and local health regulations.

Cost & Inventory Management

• Monitor and manage food cost percentages across locations.
• Oversee portion control, waste reduction, and inventory accuracy.
• Collaborate with purchasing teams to optimize pricing and supplier quality.

Cross-Functional Collaboration

• Work closely with management, marketing, and operations to support campaigns, events, and seasonal launches.
• Support new openings, including menu rollout, kitchen setup, and pre-launch training.
• Travel between locations as needed for supervision and support.

Requirements

• Proven experience as Executive Chef or Group Executive Chef in multi-location premium dining or health-focused concepts.
• Strong leadership, organizational, and communication skills.
• Deep knowledge of ingredient-driven cuisine, food trends, and wellness-oriented menus.
• Expertise in kitchen systems, food costing, SOPs, and inventory controls.
• Ability to travel between branches regularly.
• Culinary degree or equivalent professional training.
• Fluent in English