Executive Chef

Duties and Responsibilities: • Develop menus and ensure that they are constantly updated and meet the highest standards of food quality and presentation • Manage all aspects of kitchen operations, including food preparation, cooking, plating, and presentation • Oversee and manage kitchen staff, including hiring, training, scheduling, and performance management • Maintain and implement a high level of hygiene and sanitation standards in the kitchen • Ensure compliance with food safety regulations and other health and safety regulations • Plan and manage kitchen budgets, including food costs, labor costs, and overheads • Manage inventory of food and kitchen supplies, ensuring that stock levels are maintained and that there is no wastage • Develop and implement cost-saving measures while maintaining the highest quality of food and service • Work closely with General Manager and other senior management to develop strategies for improving the business • Attend and contribute to management meetings and other relevant meetings • Perform any other duties as assigned by the General Manager. Requirements: • Proven experience as an Executive Chef or similar role • Excellent knowledge of food preparation techniques, kitchen management, and sanitation standards. Knowledge of Asia cuisines such as Thai/Indian/Vietname including traditional local dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills • Strong leadership and team management skills • Excellent communication and interpersonal skills • Ability to work under pressure and meet deadlines • Good problem-solving and decision-making skills • Flexibility to work weekends, evenings, and holidays as required