Executive Chef

We are looking for an experienced Executive Chef who can lead kitchen operations and fix menu and develop and maintain a strong, consistent menu quality.

A hands- on chef who can take full responsibility for the kitchen, fix and improve the menu, raise food quality, build a strong kitchen team, and maintain consistent standards every day.

Menu Development: Review, improve, and finalize the menu, including recipes, portion sizes, presentation, and food cost.

Food Quality: Maintain consistent taste, freshness, appearance, and quality across all dishes.

Kitchen Management: Manage the daily kitchen operation and ensure smooth workflow.

Recipe & Standardization: Create standardized recipes and cooking procedures so every dish has the same quality and taste.

Staff Management: Train, supervise, and evaluate kitchen staff; assign duties and maintain discipline.

Food Cost Control: Monitor food usage, waste, portions, and purchasing to maintain target food costs.

Hygiene & Safety: Ensure proper food handling, kitchen cleanliness, storage, and health/safety standards.

Inventory: Monitor stock levels and coordinate with purchasing to ensure required ingredients are available.

Supplier Quality: Check the quality of meat, vegetables, spices, and other ingredients received.

Continuous Improvement: Identify problems in the kitchen and take corrective action to improve quality, efficiency, and customer satisfaction.

Interested candidates can send their CV via WhatsApp: 97681511 – No calls

Work Location: In person