Regional Executive Chef

Regional Executive Chef

Job Responsibilities

• Oversee kitchen operations across multiple locations in Southeast Asia to ensure consistent food quality, presentation and customer satisfaction.

• Lead, manage and motivate kitchen teams, including Kitchen Managers, Chefs and Cooks, to maintain high performance and professional standards.

• Develop, review and approve monthly menus that meet company standards and customer needs.

• Monitor food costs, manage recipe costing and ensure the food cost target is achieved.

• Conduct regular kitchen inspections to ensure food quality, cleanliness, hygiene and safety standards are maintained.

• Train and develop kitchen staff on cooking techniques, food preparation, kitchen safety and hygiene.

• Oversee catering services, including menu planning, cost approval and event coordination.

• Work closely with food suppliers to review product quality, pricing and new product opportunities.

• Collaborate with dietitians to ensure meals meet nutritional guidelines and requirements.

• Ensure compliance with company food safety, hygiene and operational standards.

• Support the opening of new accounts, including recruitment, menu development, kitchen setup and staff training.

• Participate in kitchen staff recruitment and ensure outlets have sufficient manpower.

• Handle food related enquiries, including menu information and allergy concerns, in a timely manner.

• Identify opportunities to improve menu variety, operational efficiency, profitability and customer satisfaction.

• Carry out other operational duties as assigned by management.

Job Requirements

• For external candidates, a minimum of 5 years of experience as an Executive Sous Chef or Executive Chef is required.

• Strong leadership and team management skills.

• Good knowledge of menu planning, food costing and kitchen operations.

• Knowledge of food safety, hygiene and nutritional standards.

• Good communication, problem solving and decision making skills.

• Ability to manage multiple kitchen locations and work closely with different teams.

• Passion for culinary innovation, food quality and continuous improvement.