EXECUTIVE CHEF

Position Summary

The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest quality of food preparation, presentation, and service. This role involves menu planning, cost control, staff training, and maintaining hygiene and safety standards in accordance with company policies and industry regulations.

Key Responsibilities

1. Culinary Operations

• Plan, develop, and implement innovative menus aligned with market trends and customer preferences.
• Supervise all kitchen operations, including food preparation, cooking, and presentation.
• Ensure consistency in taste, quality, and portion control across all food outlets.
• Oversee special events, banquets, and catering services.

2. Leadership & Staff Management

• Recruit, train, and develop kitchen staff to ensure high performance and teamwork.
• Conduct regular performance evaluations and provide coaching and feedback.
• Create staff schedules to ensure optimal coverage and productivity.

3. Cost Control & Inventory Management

• Manage food and labor costs within budgeted targets.
• Monitor inventory, purchasing, and waste control to ensure cost efficiency.
• Work with suppliers to ensure high-quality ingredients and negotiate favorable terms.

4. Quality, Hygiene & Safety

• Enforce strict adherence to food safety, sanitation, and hygiene standards (HACCP or equivalent).
• Conduct regular kitchen inspections to ensure compliance with local health regulations.
• Ensure proper maintenance and cleanliness of kitchen equipment and facilities.

5. Collaboration & Reporting

• Work closely with management, restaurant teams, and service staff to ensure smooth coordination.
• Participate in menu engineering, pricing, and food cost analysis.
• Prepare regular reports on kitchen performance, expenses, and improvement initiatives

Job Type: Full-time