Executive Chef and Sous Chef

Role Overview

Culinary Leadership & Operations

• Lead and oversee all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and execution.
• Develop and maintain the restaurant’s culinary identity in line with the brand concept and fine dining standards.
• Create and refine menus, seasonal offerings, tasting menus, and special dishes in collaboration with senior management.
• Ensure consistent execution of recipes, plating standards, portion control, and culinary techniques.
• Maintain close coordination with the General Manager and Front of House team to ensure a seamless overall guest experience.
• Oversee daily kitchen operations and ensure smooth service during high-volume and peak periods.

Team Leadership & Development

• Lead, motivate, and develop the entire culinary team, fostering a disciplined and professional kitchen culture.
• Recruit, train, coach, and evaluate kitchen employees in collaboration with HR and senior management.
• Establish clear performance expectations and ensure accountability across all kitchen sections.
• Develop succession plans and identify high-potential culinary talent within the team.
• Conduct regular kitchen briefings, training sessions, and performance reviews.

Financial & Cost Management

• Take responsibility for food cost, kitchen labor cost, and overall culinary operating expenses.
• Monitor purchasing, inventory, wastage, portion control, and product utilization.
• Work closely with Purchasing and Finance to maintain appropriate stock levels and achieve cost targets.
• Analyze food cost and operational reports and implement corrective measures when required.
• Ensure efficient utilization of ingredients without compromising quality.

Quality, Hygiene & Compliance

• Ensure the highest standards of food safety, hygiene, sanitation, and kitchen organization.
• Ensure compliance with local food safety regulations and company policies.
• Conduct regular inspections of storage areas, equipment, preparation areas, and kitchen facilities.
• Maintain proper temperature controls, food labeling, storage, and HACCP procedures.
• Ensure all culinary equipment is properly maintained and safely operated.

Supplier & Product Management

• Work closely with Purchasing and approved suppliers to source high-quality ingredients.
• Evaluate product quality, consistency, seasonality, and pricing.
• Maintain strong relationships with key suppliers while ensuring company purchasing procedures are followed.
• Identify new ingredients, products, and culinary techniques that can enhance the restaurant’s offering.

Candidate Profile

• Minimum 8–10 years of progressive culinary experience, including significant experience as an Executive Chef, Chef de Cuisine, or equivalent senior culinary leadership role.
• Proven experience within luxury hotels, Michelin-starred restaurants, high-end independent restaurants, or internationally recognized fine dining establishments.
• Strong knowledge of modern fine dining techniques, menu development, presentation, and culinary trends.
• Proven experience managing large, multicultural culinary teams.
• Strong understanding of food cost, budgeting, inventory management, and kitchen profitability.
• Experience in pre-opening and restaurant opening projects is highly advantageous.
• Strong leadership, organizational, communication, and problem-solving skills.
• Ability to perform effectively under pressure while maintaining exceptional standards.
• International culinary experience and exposure to multiple cuisines are an advantage.
• Excellent command of English; additional languages are an advantage.

Key Competencies

• Culinary Excellence
• Fine Dining
• Menu Development
• Kitchen Leadership
• Team Development
• Food Cost Control
• P&L Awareness
• Quality Assurance
• HACCP & Hygiene
• Supplier Management
• Pre-Opening
• Innovation

Work Location

• In person