Executive Chef

Overview

Role Overview

Recipe Development & R&D

• Create, test, and develop new recipes that align with the brand’s concept, positioning, and customer expectations.
• Lead research and development for new menu items, seasonal offerings, limited-time products, and signature dishes.
• Continuously improve existing recipes to enhance taste, presentation, consistency, preparation time, and profitability.
• Develop standardized recipes with accurate ingredients, quantities, preparation methods, plating instructions, and portion sizes.
• Conduct tasting sessions, product trials, and feedback reviews before launching any new item.
• Stay updated on culinary trends, ingredients, techniques, and market preferences to keep the menu fresh and competitive.

Kitchen Operations Management

• Oversee all daily kitchen operations, including preparation, cooking, production, service, and closing procedures.
• Ensure all food is prepared and served according to approved recipes, quality standards, and presentation guidelines.
• Manage kitchen workflow to ensure efficiency, speed, and consistency during peak and non-peak hours.
• Establish and enforce kitchen SOPs, checklists, preparation schedules, and service standards.
• Monitor food quality, portion control, wastage, and kitchen productivity.

Menu Planning & Cost Control

• Design and update menus in line with the brand strategy, customer demand, seasonality, and profitability.
• Calculate food cost for each menu item and ensure recipes meet target cost margins.
• Work closely with management on pricing, menu engineering, and profitability analysis.
• Reduce food waste through proper planning, storage, portioning, and inventory control.
• Review ingredient usage and recommend improvements to increase efficiency and reduce cost.

Team Leadership & Training

• Lead, train, supervise, and motivate the kitchen team.
• Assign duties, manage kitchen schedules, and ensure proper manpower planning.
• Train the team on recipes, cooking techniques, hygiene standards, plating, and operational procedures.
• Build a culture of discipline, teamwork, accountability, and continuous improvement.
• Evaluate team performance and support recruitment, onboarding, and development of kitchen staff.

Inventory, Purchasing & Supplier Management

• Monitor stock levels and ensure proper ordering of ingredients, supplies, and kitchen materials.
• Work with suppliers to source high-quality ingredients at competitive prices.
• Evaluate new ingredients, products, and equipment for potential use in the kitchen.
• Ensure all received goods meet required quality, quantity, and specification standards.
• Maintain proper storage, labeling, FIFO practices, and inventory controls.

Food Safety & Hygiene

• Ensure full compliance with food safety, hygiene, and municipality requirements.
• Maintain high standards of cleanliness and sanitation across all kitchen areas.
• Ensure proper food handling, storage, temperature control, and expiry tracking.
• Train the team on food safety procedures and conduct regular internal checks.
• Prepare the kitchen for inspections and ensure all records are properly maintained.

Kitchen Equipment & Maintenance

• Oversee the proper use, cleaning, and maintenance of all kitchen equipment.
• Identify equipment needs, repairs, replacements, and upgrades.
• Coordinate with maintenance teams or suppliers to resolve kitchen equipment issues quickly.
• Ensure the kitchen layout and equipment support efficient production and service.

Required Skills & Experience

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high-quality restaurant, café, bakery, hotel, or F&B concept.
• Strong ability to create new recipes and lead culinary R&D.
• Excellent knowledge of kitchen operations, food costing, inventory, hygiene, and team management.
• Strong leadership, communication, and problem-solving skills.
• Ability to work under pressure while maintaining quality and consistency.
• Strong understanding of premium food presentation, flavor balance, and customer experience.
• Experience in menu development, recipe standardization, and kitchen SOP creation.
• Knowledge of local food safety regulations and municipality requirements.

Key Performance Indicators

• Successful launch of new recipes and menu items.
• Consistency of food quality, taste, and presentation.
• Food cost control and waste reduction.
• Kitchen hygiene and inspection performance.
• Team productivity, training, and discipline.
• Customer feedback and menu item performance.
• Operational efficiency during service.

Ideal Candidate Profile