EXECUTIVE CHEF

About the Role

We are looking for an experienced, creative, and highly motivated Executive Chef to lead and oversee our kitchen operations. This role is responsible for menu development, maintaining food quality and consistency, managing the kitchen team, and ensuring that all kitchen operations run efficiently and in accordance with company standards.

The ideal candidate has a strong passion for culinary excellence, excellent leadership skills, and a solid understanding of kitchen management, food cost control, and operational efficiency.

Key Responsibilities

1. Lead, supervise, and manage all kitchen operations to ensure smooth and efficient food production.
2. Develop and innovate menus in line with the company's business concept, culinary trends, and customer preferences.
3. Ensure the quality, taste, presentation, and consistency of all food products meet company standards.
4. Develop, implement, and maintain Standard Operating Procedures (SOPs) for kitchen operations, food production, and presentation.
5. Manage food costs, monitor raw material usage, and minimize food waste to improve operational efficiency.
6. Oversee raw material requirements, ingredient quality, inventory management, and proper storage procedures.
7. Lead, train, and develop kitchen team members to enhance their skills, productivity, and overall performance.
8. Ensure all food preparation and storage processes comply with food safety, hygiene, sanitation, and quality standards.
9. Conduct regular evaluations of kitchen performance, food quality, and operational effectiveness.
10. Collaborate with relevant departments, including Purchasing, Warehouse, Operations, and Management, to support business operations.

Requirements

1. Minimum Diploma or Bachelor's Degree in Culinary Arts, Hospitality, Food and Beverage Management, or a related field.
2. Minimum 3-5 years of experience in kitchen or culinary operations, with proven experience as a Head Chef, Executive Chef, or in a similar kitchen leadership role.
3. Strong leadership, team management, and communication skills.
4. Good knowledge of menu development, recipe standardization, food costing, and food cost control.
5. Strong understanding of food safety, food hygiene, sanitation, and food quality standards.
6. Ability to develop and implement effective kitchen SOPs.
7. Excellent problem-solving, planning, and decision-making skills.
8. Creative, innovative, detail-oriented, and focused on quality and operational efficiency.
9. Willing to work flexible schedules in accordance with F&B operational requirements.