3. EXECUTIVE CHEF We are looking for an experienced and results-driven Executive Chef to lead kitchen operations and ensure the delivery of high-quality food services in line with company, client and food safety standards.
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
-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
