EXECUTIVE CHEF

Role overview

Responsibilities

• Run daily kitchen operations and implement company procedures and policies.
• Manage food production, preparation, cooking, plating, inventory, purchasing, and stock levels across outlets.
• Develop and engineer menus, approve dishes, and optimize menu profitability.
• Train and support kitchen teams and ensure consistent quality and guest experience across restaurant locations.
• Ensure compliance with food safety, hygiene, sanitation, storage, temperature-control, and relevant municipal and ministry standards.
• Handle guest concerns with management and record issues for continuous improvement.
• Support budgeting, financial planning, cost and labor oversight, staffing workload estimates, weekly rotas, and attendance records.
• Meet with Head Chefs at least quarterly to review menu and operational improvements.

Qualifications and experience

• Culinary degree and at least 15 years of proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality setting.
• Proficiency in menu planning, recipes, and culinary techniques.
• Strong leadership, staff mentoring, communication, organization, and problem-solving skills.
• Knowledge of food safety standards, kitchen equipment, sanitation, and hygiene practices.
• Proficiency in inventory management and financial analysis; experience with cost and labor management.
• Understanding of MS Office, restaurant management software, and POS.
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Work arrangement

• Work location is in person.