EXECUTIVE CHEF

Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.

Design and develop menus that reflect the brand’s identity, using seasonal and locally sourced ingredients.

Monitor food quality and consistency to ensure customer satisfaction.

Lead, train, and mentor kitchen staff to maintain a high-performing team.

Manage inventory, order supplies, and control food costs and waste.

Ensure compliance with health, safety, and hygiene regulations.

Collaborate with the F&B Manager and management team on pricing, costing, and budgeting.

Innovate and update the menu based on current culinary trends and customer preferences.

Handle special dietary requests and accommodate food allergies or preferences.

Conduct regular performance reviews and provide feedback to kitchen team members.

Requirements :

Proven experience as an Executive Chef or Head Chef in a high-volume or fine-dining environment.

Culinary degree or diploma from an accredited institution preferred.

Strong knowledge of various cooking methods, cuisines, and techniques.

Excellent leadership, communication, and organizational skills.

Strong understanding of inventory control, food costing, and budgeting.

Ability to thrive under pressure and maintain a calm, professional demeanor.

Up-to-date knowledge of sanitation regulations and food safety standards.

Flexible schedule, including weekends and holidays as required.

Preferred Skills :

Experience with international cuisines or fusion concepts.

Familiarity with menu engineering and kitchen software tools.

Ability to collaborate with front-of-house management for smooth operations.

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