Executive Culinery Chef

Job Summary We are seeking an Executive Chef to lead kitchen operations, manage and train staff, design menus, and ensure high-quality, timely, and cost-effective food delivery while maintaining hygiene and operational standards. Responsibilities Manage kitchen staff by coordinating cooks' tasks and optimizing team productivity to meet service objectives Design new recipes, plan menus, and select plate presentations to enhance customer dining experience Train kitchen staff on new recipes, cooking techniques, and equipment usage to maintain consistent food quality Oversee food preparation and supervise kitchen operations during dinner service to ensure promptness and freshness of dishes Implement and monitor hygiene policies and inspect kitchen equipment for cleanliness to comply with safety standards Review staffing levels and hire kitchen personnel to align with operational and financial goals Perform administrative duties including inventory management, stocktaking, and placing purchase orders to maintain supply levels Set and monitor performance standards for kitchen staff to drive continuous improvement Obtain and analyze customer feedback on food and service quality and resolve complaints effectively Required competencies and certifications Culinary education of 5+ years Minimum 7 years of experience in a similar executive chef role Advanced knowledge of professional food principles and practices Proficient in human resources management within kitchen operations Strong knowledge of back-of-house (BOH) systems, ordering, and inventory management Excellent communication skills to lead teams and liaise with stakeholders Ability to meet deadlines consistently under pressure Flexibility to work on-call, shifts, after hours, weekends, and public holidays