Executive Chef

EXECUTIVE CHEF — JOB DESCRIPTION

Position: Executive Chef

Department: Culinary / Kitchen

Reports to: Management / Operations

Job Summary

We are looking for an experienced and hands-on Executive Chef to lead our culinary team and oversee the overall kitchen operation. The ideal candidate should have strong leadership, operational, financial, and culinary skills, with the ability to maintain high standards of food quality, consistency, hygiene, and guest satisfaction.

Key Responsibilities

* Lead, manage, and develop the entire culinary team across all kitchen sections.

* Oversee daily kitchen operations and ensure smooth service execution.

* Establish and maintain high standards for food quality, presentation, consistency, and portion control.

* Develop, implement, and continuously improve recipes, menus, and culinary concepts.

* Ensure all kitchen operations follow company SOP, food safety, hygiene, and sanitation standards.

* Monitor and control food cost, wastage, portioning, and kitchen expenses.

* Work closely with Purchasing and suppliers to maintain product quality and cost efficiency.

* Manage kitchen inventory, stock levels, receiving, storage, and product rotation.

* Conduct regular menu costing and ensure dishes meet the company’s target food cost.

* Plan and execute special events, private functions, promotions, and seasonal menus.

* Coordinate closely with Operations, Bar, Service, Marketing, and Management.

* Manage kitchen scheduling, manpower planning, training, and performance evaluation.

* Build a strong kitchen culture based on discipline, teamwork, accountability, and professionalism.

* Identify operational issues and implement effective solutions.

* Maintain consistency and quality during high-volume operations and events.

* Stay updated with current culinary trends while maintaining the restaurant’s identity and standards.

* Take full responsibility for the overall performance and development of the kitchen department.

Requirements

* Minimum 1 years of experience in a professional kitchen, with previous experience as Head Chef / Executive Chef.

* Strong leadership and people-management skills.

* Strong understanding of food costing, menu costing, inventory, and kitchen financial control.

* Excellent knowledge of international and contemporary cuisine.

* Strong understanding of HACCP, food safety, hygiene, and kitchen SOP.

* Experienced in menu development and recipe standardization.

* Able to work under pressure and make effective decisions in a fast-paced environment.

* Strong communication and organizational skills.

* Creative, disciplined, hands-on, and solution-oriented.

* Willing to be actively involved in daily kitchen operations.

* Strong understanding of restaurant operations and commercial targets.

What We Look For

We are looking for a chef who can lead, build, and take ownership—not only someone who can cook.

The ideal candidate should be able to balance culinary creativity with strong operational discipline, develop people, control costs, maintain standards, and contribute directly to the restaurant’s overall growth.

Language:

• english (Required)

Work Location: In person