EXECUTIVE CHEF

Duties and Responsibilities

-Oversee daily kitchen operations and high-volume food production.
Plan menus in line with client requirements, budgets and nutritional standards.
-Ensure consistent food quality, taste, presentation and portion control.
Lead, supervise, coach and develop kitchen teams.
-Manage food costs, stock levels, wastage and inventory.
-Coordinate with Procurement on purchasing and supplier management.
-Ensure full compliance with HACCP, food safety, hygiene and company standards.
-Monitor kitchen performance and operational KPIs.
-Liaise with clients and respond promptly to food quality and service concerns.
-Prepare operational reports and support continuous improvement initiatives.

Qualifications and Experience

MINIMUM REQUIREMENTS
-Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management or a related field.
-8–10 years' culinary experience, with at least 3–5 years in an Executive Chef position in a large-scale operation.
-Experience in catering, institutional catering, remote-site catering, hospitality or similar environments.
-HACCP Certification
-Food Safety Level 3 or 4 Certification.
-Strong knowledge of food cost control, inventory management and large-volume food production.
-Strong leadership, communication, planning and problem-solving skills.
-Proficiency in Microsoft Office (Excel, Word and Outlook).

ADVANTAGEOUS
-Professional Culinary Certification from a recognized institution.
-Train-the-Trainer Certification.
-Nutrition Certification.
-Experience in multi-site or remote catering operation
-Only shortlisted candidates will be contacted.