Executive Chef

About the role

The Executive Chef is responsible for the overall management and leadership of all kitchen operations, ensuring the consistent delivery of exceptional culinary experiences while maintaining the highest standards of food quality, safety, sanitation, and cost efficiency. This role oversees menu planning and development, food production, inventory management, budgeting, and kitchen staffing. The Executive Chef leads, mentors, and develops the culinary team, fosters innovation, ensures compliance with company policies and food safety regulations, and collaborates with other departments to enhance guest satisfaction and achieve business objectives.

Key responsibilities

• Lead and oversee all culinary operations across kitchens and food outlets.
• Develop innovative menus while maintaining brand standards and profitability.
• Ensure consistent food quality, presentation, and portion control.
• Manage food costs, labor costs, and kitchen budgets.
• Oversee purchasing, inventory, and supplier relationships.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Recruit, train, coach, and evaluate kitchen personnel.
• Monitor kitchen productivity and implement process improvements.
• Collaborate with F&B and other departments for events, promotions, and guest experiences.
• Address guest feedback and continuously improve culinary offerings.

About you

• Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or a related field preferred.
• At least 5–8 years of progressive culinary experience, with 2–3 years in an Executive Chef or senior leadership role.
• Strong leadership, communication, and people management skills.
• Excellent knowledge of food safety, HACCP, and sanitation standards.
• Proven experience in menu engineering, cost control, and budgeting.
• Ability to work in a fast-paced, high-volume hospitality environment.
• Creativity, attention to detail, and a passion for delivering exceptional dining experiences.