Executive Chef

We are looking for a dynamic and experienced Executive Chef to lead our catering culinary team. You will oversee menu creation, food production quality, large-scale event logistics, and kitchen staff management for corporate events, weddings, and private parties.

Role & responsibilities

• Menu Development: Design innovative, appealing, and cost-effective multi-cuisine menus customized to diverse client preferences and dietary requirements.

• Kitchen Operations & Logistics: Manage food preparation timelines, off-site transport standards, and on-site food presentation for events of varying guest counts.

• Cost & Inventory Control: Monitor food cost percentages, manage inventory, reduce kitchen waste, and build strong vendor and supplier relationships.

• Team Leadership: Hire, train, schedule, and mentor sous chefs, line cooks, and temporary kitchen staff.

• Compliance & Safety: Maintain strict adherence to local health, hygiene, and safety sanitation guidelines (HACCP standards) across all food production areas

Preferred candidate profile

• Experience: 12 to 17 years of progressive culinary experience, with at least 3-5 years managing high-volume kitchen operations or large-scale event catering.

• Education: Diploma or Degree in Culinary Arts / Hotel Management is preferred.

• Certifications: Valid food safety/hygiene certification (e.g., HACCP / ServSafe)