Executive Chef

Job Title:
Executive Chef
Department:
Catering / Operations
Reports To:
Catering Manager / Assistant Catering Manager
Job Purpose
To oversee all culinary operations, including menu development, kitchen management, staff supervision, and ensuring the highest standards of food quality, safety, and cost efficiency across the establishment.
Key Responsibilities

• Design and update menus based on seasonal availability, customer preferences, and cost efficiency.
• Oversee daily kitchen operations to ensure smooth workflow and timely food preparation.
• Recruit, train, and supervise kitchen staff to maintain high performance and teamwork.
• Ensure all meals meet required standards of taste, presentation, and hygiene.
• Manage food inventory, control costs, and operate within budget.
• Enforce food safety, hygiene, and sanitation standards.
• Source ingredients and negotiate with suppliers for quality and cost-effectiveness.
• Plan production schedules and determine staffing requirements.
• Coordinate with management on food availability and operational needs.
• Introduce new dishes and stay updated on culinary trends.
  

Performance Management & Compliance

• Set KPIs for kitchen staff and conduct regular performance reviews.
• Identify training needs and provide coaching and mentorship.
• Ensure compliance with:
  • Food Safety standards
  • Occupational Health & Safety
  • Environmental regulations
    

Key Competencies

• Leadership and team management
• Strong culinary expertise
• Cost control and budgeting
• Planning and organization
• Attention to detail
• Problem-solving and decision-making
  

Minimum Requirements

• Diploma or Degree in Culinary Arts / Hospitality (preferred)
• Proven experience as an Executive Chef or Head Chef
• Knowledge of food safety standards (HACCP/ISO)
• Strong leadership and communication skills

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