The Executive Chef is the overall in-charge for the kitchen’s operations, including menu planning, food preparation, staff management, cost control, and ensuring high standards of food quality and safety. He/She defines the food quality and drives continuous improvement by reviewing recipes and work processes. The role requires a creative culinary leader with a deep understanding of large-scale kitchen operations, event planning, and exceptional kitchen management skills. He will also drive and enforce proper implementation and compliance of hygiene, health and safety procedure in the kitchen.

REQUIREMENTS:

• Able to work 6 days a week
• At least 8 years of relevant experience in the Food & Beverage industry
• Minimum of 1 year in an Executive Chef or equivalent leadership role within the catering business sector
• Demonstrated success in managing large-scale catering or banquet operations
• In-depth understanding of kitchen production processes and operational workflows
• Strong leadership capabilities with a proven ability to lead and motivate diverse teams in a high-pressure, fast-paced environment
• Proficient in budget management, cost control, and enhancing kitchen profitability
• Candidates with personal mode of transportation/Class 3 Driving License will be an added advantage