Executive Chef – Lead Kitchen Operations

About the role

We are seeking an Executive Chef to lead our kitchen operations, ensuring the highest standards of food quality, taste, and cost efficiency. Reporting to the General Manager of Hospitality, you will shape menus, manage staff, and drive strategic initiatives across the culinary department.

Key responsibilities

• Collaborate with the General Manager to define and execute medium‑ to short‑term strategic priorities.
• Plan and implement menu changes in line with customer demand and brand standards.
• Lead the kitchen team in food preparation, cooking, garnishing, and presentation.
• Control food costs by developing priced recipes, managing portion sizes, and overseeing inventory.
• Conduct regular audits of kitchen and storage areas to ensure compliance with policies and food safety standards.
• Supervise procurement, maintain accurate pricing data, and manage relationships with external suppliers.
• Monitor staff performance, provide feedback, and foster continuous improvement.
• Ensure proper food rotation and waste reduction through strict portion and quality control.
• Stay current on industry trends by attending conferences, meetings, and seminars.
• Promote special menu events and new culinary concepts.

Required profile

• Associate’s degree in Culinary Arts.
• Minimum six years of experience as a Head Chef or Executive Chef in a high‑volume culinary establishment.
• Proven ability to manage large kitchen teams and control costs.
• Strong knowledge of food safety, hygiene, and quality standards.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint) and ERP systems.

Required skills

• Microsoft Word
• Microsoft Excel
• Microsoft PowerPoint
• ERP software