Executive Chef

Role overview

Kitchen leadership

• Monitor duty schedules and employee uniform condition and grooming.
• Present new food concepts in line with operational trends.
• Evaluate team performance and initiate promotions.
• Coordinate timely kitchen preparation for meals, outlets, and banquets.

Food operations and standards

• Inspect kitchens, stores, and production facilities for hygiene and maintenance.
• Visit dining outlets and maintain friendly guest contact.
• Coordinate outlet events and develop food promotions when needed.
• Approve store requisitions and direct purchases, control food costs, and minimize wastage.
• Implement HACCP and municipality hygiene standards.

Qualifications and experience

• Professional kitchen apprenticeship or chef training course.
• At least three years of experience in quality establishments in a similar role.
• Good English communication skills and proven food preparation, presentation, and preservation knowledge.

Knowledge and competencies

• Creative, innovative, and passionate about food; energetic, enthusiastic, hands-on, and organized.
• Strong and fair leadership; ability to work with service teams, in multicultural environments, and under difficult conditions.
• Listed competencies include business understanding, team building, business planning, leading people, valuing diversity, operations management, customer focus, adaptability, influencing outcomes, and results drive.