Job Description

Job Summary The Executive Chef oversees the entire kitchen operation, ensuring high-quality culinary output, efficient workflow, and excellent food presentation. The role includes menu creation, staff management, cost control, stock purchasing, and maintaining hygiene and safety standards. The Executive Chef leads the kitchen team to deliver an exceptional dining experience that aligns with the establishment's brand and service standards. Key Responsibilities Culinary Leadership & Menu Development Design; plan, and execute innovative menus based on seasonal availability and guest preferences. Maintain consistent food quality, taste profiles, and presentation standards. Oversee special events, functions, banquets, and bespoke dining experiences. Ensure menus comply with dietary needs and health regulations. Kitchen Operations Management Oversee daily kitchen operations across all sections (hot, cold, pastry, prep). Implement and enforce kitchen policies, workflows, and service standards. Supervise food preparation, cooking, and plating to ensure excellence. Maintain cleanliness, organisation, and safety within the kitchen. Staff Management Recruit; train, manage, and mentor the kitchen brigade (chefs, cooks, stewards). Schedule staff shifts and manage performance, discipline, and motivation. Conduct regular training on recipes, techniques, hygiene, and safety procedures. Stock Control & Procurement Manage inventory, stock rotation, and ordering of food, equipment, and supplies. Develop relationships with suppliers and negotiate favourable pricing. Ensure proper portion control and minimal wastage. Financial Management Create and manage food cost budgets and maintain GP targets. Analyse monthly sales and cost reports to improve profitability. Oversee costing of menus, recipes, and functions. Hygiene; Compliance & Safety Enforce HACCP, food safety, and hygiene standards. Ensure compliance with local health regulations and audits. Maintain proper storage, temperature control, and sanitation. Qualifications Diploma or Degree in Culinary Arts, Professional Cookery, or equivalent. Food Safety/HACCP certification (essential). Additional leadership or kitchen management training (advantageous). Experience 5-10+ years culinary experience in hotels, restaurants, lodges, or catering. At least 2-4 years in a senior kitchen management role (Sous Chef / Head Chef). Experience overseeing large or high-end kitchen operations. Technical Skills Strong knowledge of international and local cuisines. Proficiency in recipe development, menu engineering, and costing. Understanding of food safety laws, HACCP, and hygiene management. Ability to manage stock, budgets, and kitchen administration. Strong knife skills and advanced cooking techniques. Core Competencies Excellent leadership and team management skills. Strong organisational and multitasking ability. Ability to work under pressure during high-volume service. Creativity and innovation in food concepts. Strong communication and interpersonal skills. Personal Attributes Passionate; disciplined, and detail-oriented. Professional; reliable, and hands-on leader. Calm under pressure with strong problem-solving skills. High standards of cleanliness and personal presentation. Committed to quality, service, and continuous improvement.
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