We are seeking a talented and experienced Executive Chef to lead and manage our culinary

team. The Executive Chef will be responsible for overseeing the entire kitchen operation, from

menu development to food preparation and presentation, ensuring exceptional food quality and

guest satisfaction. The ideal candidate will have a passion for food, exceptional leadership

abilities, and extensive knowledge of kitchen operations, inventory control, and budgeting.

Key Responsibilities:

• Kitchen Leadership:

Lead and manage a team of chefs, cooks, and kitchen staff, providing guidance, training, and

performance evaluations. Foster a positive and productive work environment.

• Menu Creation & Planning:

Design, develop, and update seasonal menus that meet the tastes and preferences of our

clientele while maintaining food cost efficiency. Collaborate with the front-of-house team to

align menu offerings with customer expectations.

• Operational Management:

Oversee daily kitchen operations, ensuring smooth service during peak hours. Maintain a high

level of efficiency in the kitchen, minimizing delays, food waste, and errors.

• Staff Training &

Development:

Provide ongoing training to kitchen staff in culinary techniques, food safety, and kitchen

protocols. Mentor junior staff to encourage professional development and improve team

performance.

• Inventory Management:

Maintain inventory levels, monitor ingredient quality, minimizing waste.

• Health &

Safety Compliance:

Ensure the kitchen complies with all local health regulations, food safety standards, and

sanitation practices. Maintain a clean and safe working environment at all times.

• Customer Satisfaction:

Work closely with the front-of-house team to ensure that customer expectations are met and

exceeded. Address customer feedback promptly and professionally, making adjustments to the

menu or service as necessary.

Personal Attributes

• A passion for food and a commitment to excellence in the kitchen.

• Strong communication skills and the ability to collaborate with other

departments.

• Ability to remain calm under pressure and manage stress in a fast-paced

environment.

• Excellent attention to detail and a keen eye for presentation.

• A proactive and hands-on leader who leads by example.

Working Conditions

• The role will require working evenings, weekends, and holidays, depending on

the restaurant’s schedule.

• Physical stamina is required for long hours in a hot, fast-paced kitchen

environment.

Skills

• Experience with high-end or fine dining cuisine.

• Strong creativity and ability to develop innovative menus.

• Ability to speak multiple languages is a plus.

• Knowledge of sustainable cooking practices.

Required Qualifications

• Proven experience as an Executive Chef, Head Chef.

• In-depth knowledge of culinary techniques, menu development, and kitchen

operations.

• Strong understanding of food safety, sanitation, and health regulations.

• Exceptional leadership and people management skills, with the ability to train

and motivate a diverse team.

• Experience in inventory control.

• Excellent time management and organizational skills, with the ability to work

under pressure.

• A degree or diploma in Culinary Arts, Hospitality Management,