QUALIFICATIONS

• Proven experience as an Executive Chef or in a senior culinary role, minimum 5 years experience
• Strong leadership, communication, and organizational skills.
• In-depth knowledge of culinary trends, kitchen operations, and food safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Culinary degree or equivalent experience preferred.

ABOUT THE ROLE

We are seeking a passionate and highly skilled Executive Chef to lead our kitchen team. The Executive Chef will be responsible for overseeing all aspects of kitchen operations, from menu creation and food preparation to staff management and cost control. The ideal candidate is creative, detail-oriented, and thrives in a fast-paced, high-quality dining environment.

KEY RESPONSIBILITIES

• Menu Development & Execution
• Design and update innovative menus that reflect seasonal ingredients and customer preferences.
• Ensure consistency, creativity, and excellence in food presentation and taste.
• Kitchen Leadership & Staff Management
• Lead, train, and inspire the culinary team to deliver high standards of food and service.
• Schedule and supervise staff, ensuring smooth kitchen operations during service hours.
• Maintain a positive, professional, and collaborative work environment.
• Operational Management
• Manage food costs, labor costs, and inventory control.
• Monitor quality of ingredients and work with suppliers to secure the best products.
• Ensure compliance with health, safety, and sanitation standards.
• Customer Experience
• Work with management to align the culinary vision with the overall brand and guest experience.
• Address and resolve guest concerns related to food quality and presentation.
• Innovation & Growth
• Stay up to date with culinary trends and implement new techniques, recipes, and presentations.
• Contribute ideas to improve efficiency, profitability, and guest satisfaction.