Executive Chef

About the role

Lead kitchen operations, maintain food quality standards, and develop menus and kitchen teams according to business needs.

Key responsibilities

• Lead and oversee all kitchen operations

• Maintain consistency in quality, taste, presentation, and food standards

• Develop and create menus according to concept and business requirements

• Control food costs, raw material usage, and waste

• Establish and ensure implementation of kitchen SOPs

• Oversee cleanliness, sanitation, and food safety

• Train, develop, and evaluate kitchen team members

• Coordinate with operational teams and management

• Ensure kitchen manpower, equipment, and material needs are met

• Conduct operational evaluations and provide improvements to increase efficiency and quality

About you

• Minimum D3/S1 qualification in Culinary Arts, Hospitality, or related field

• Minimum 5 years of experience in kitchen operations, with Chef/Executive Chef experience as an advantage

• Experience leading and managing kitchen teams

• Understanding of food cost, inventory, menu development, and kitchen management

• Knowledge of hygiene, sanitation, and food safety standards

• Strong leadership, communication, and problem-solving skills

• Creative in menu development with understanding of culinary trends

• Willing to work according to operational needs