Executive Chef

Description

The Executive Chef is responsible for leading all aspects of kitchen operations, including menu creation, staff management, quality control, and compliance with food safety standards. The role requires creativity, leadership, and strong culinary expertise to deliver exceptional dining experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Develop and update seasonal menus aligned with trends and customer preferences * Supervise, mentor, and train kitchen staff including sous chefs and line cooks * Ensure food quality and consistency through tastings and kitchen inspections * Manage inventory, food cost control, and supplier relationships * Enforce HACCP, health, and sanitation standards across the kitchen * Conduct staff training and career development programs * Collaborate with front-of-house and management for seamless operations * Manage kitchen equipment, repairs, and maintenance schedules * Oversee budget planning, cost control, and waste reduction * Lead by example in food preparation when needed

Qualifications and Requirements

* Minimum 10 years’ culinary experience, with proven background as Executive Chef or Head Chef in high-volume restaurants or hotels * Strong culinary expertise across multiple cuisines * Leadership and management experience in team supervision * Knowledge of HACCP, food safety, and sanitation regulations * Strong communication, organizational, and time management skills * Ability to handle pressure in a fast-paced environment * Knowledge of budgeting, food costing, and inventory management * Flexibility to work on various shifts including weekends and public holidays

Working Condition

Working hours

Shift-based, including weekends and public holidays.