EXECUTIVE CHEF

Job Summary

Oversee daily kitchen operations by planning menus, developing recipes, managing inventory, and leading kitchen staff to deliver high-quality dishes while ensuring compliance with food safety standards and optimizing kitchen efficiency.

Responsibilities

Manage daily kitchen operations to ensure smooth and efficient workflow

Plan menus and develop recipes to maintain consistent food quality and presentation

Lead, train, and supervise kitchen staff to enhance team performance and motivation

Ensure all dishes meet standards for taste, presentation, and portion control

Manage food inventory, order supplies, and maintain optimal stock levels

Monitor food costs and implement measures to minimize wastage

Enforce compliance with food safety, hygiene, and sanitation regulations

Coordinate with suppliers to ensure timely delivery of ingredients

Allocate kitchen manpower effectively during busy periods to maintain service quality

Maintain cleanliness and proper organization of kitchen areas

Collaborate with management to improve kitchen efficiency and profitability

Preferred competencies and qualifications

Previous experience managing a kitchen team

Minimum 3–5 years of experience in a Chef or Senior Chef position

Strong knowledge of food preparation, cooking techniques, and kitchen operations

Good understanding of food safety and hygiene standards

Ability to work in a fast-paced environment

Willingness to work shifts, weekends, and public holidays

Good organizational and time-management skills

Good communication and teamwork skills

Responsible, hardworking, and able to work independently