Description

We are seeking an experienced and creative Executive Chef to lead kitchen operations, ensure exceptional food quality, and manage culinary staff. The ideal candidate will be responsible for menu development, food safety compliance, cost control, and delivering a high standard of culinary excellence.

Key Responsibilities

Oversee daily kitchen operations and ensure high-quality food preparation and presentation

Develop and update menus in line with customer preferences and seasonal availability

Supervise, train, and manage kitchen staff and ensure efficient workflow

Ensure compliance with food safety, hygiene, and HACCP standards

Control food costs, minimize waste, and manage inventory and purchasing

Maintain cleanliness, organization, and safety standards in the kitchen

Coordinate with management regarding budgets, staffing, and kitchen requirements

Monitor customer feedback and continuously improve food quality and service

Requirements & Qualifications

Diploma or certification in Culinary Arts or Professional Cooking

Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef

Strong leadership and team management skills

In-depth knowledge of international and local cuisines

Knowledge of food safety regulations and HACCP standards

Ability to work under pressure and manage multiple tasks

Excellent organizational and time-management skills

Preferred Skills

Experience in hotels, fine dining restaurants, or large-scale catering

Menu costing and budgeting experience

Creativity and innovation in menu planning

Please send your resume/CV