Job Description

ob Title: Executive ChefJob Summary

The Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food production, managing kitchen staff, controlling costs, and maintaining health and safety standards. This role combines culinary expertise with leadership, creativity, and operational management.

Key Responsibilities

Design and develop menus that align with the brand, seasonality, and customer preferences Oversee daily kitchen operations and food preparation Ensure consistent food quality, presentation, and taste Recruit, train, schedule, and supervise kitchen staff Monitor food costs, labor costs, and inventory to meet budget targets Maintain compliance with food safety, sanitation, and health regulations Coordinate with management on pricing, promotions, and special events Manage supplier relationships and order ingredients and supplies Minimize food waste and optimize kitchen efficiency Handle customer feedback related to food quality and presentation
Required Qualifications

Proven experience as an Executive Chef, Head Chef, or similar role Formal culinary training or equivalent professional experience Strong leadership and team management skills In-depth knowledge of food preparation, kitchen operations, and safety standards Ability to work under pressure in a fast-paced environment Excellent organizational and time-management skills
Preferred Skills

Creativity and innovation in menu development Budgeting and cost-control expertise Knowledge of local and international cuisines Strong communication and problem-solving abilities
Work Environment

Fast-paced kitchen setting May require evenings, weekends, and holidays Standing for long periods and handling kitchen equipment
Reporting To

General Manager / Food & Beverage Director
Job Type: Full-time

Pay: ?60,000.00 - ?65,000.00 per month

Benefits:

Cell phone reimbursement Food provided
Work Location: In person