About This Role
Leading culinary operations and overseeing all aspects of kitchen management for The Terrace Restaurant and Thumbay Food Court is the core of this Executive Chef role. The successful candidate will be responsible for menu development, food quality, kitchen operations, team leadership, cost control, and maintaining the highest standards of food safety, hygiene, and presentation.
Responsibilities
- Oversee daily kitchen operations, ensuring smooth workflow, efficient food preparation, consistent quality, and timely service
- Design and develop innovative menus, seasonal specials, and recipes in line with the establishment’s concept, guest preferences, and market trends
- Maintain high standards of taste, freshness, portion control, presentation, and consistency across all food offerings
- Recruit, train, supervise, and motivate kitchen staff, fostering teamwork, discipline, productivity, and professional development
- Manage food costs, kitchen budgets, portion sizes, and wastage while maximizing profitability without compromising quality
- Oversee stock control, food purchasing, supplier coordination, receiving procedures, and proper storage of ingredients
- Ensure strict compliance with food safety regulations, HACCP standards, sanitation procedures, and local health authority requirements
- Establish and implement kitchen SOPs, standardized recipes, preparation guidelines, and operational controls
- Monitor food cost percentages, kitchen expenses, productivity, and other key performance indicators, implementing corrective actions where necessary
- Address food-related feedback and complaints professionally and work continuously to improve the overall dining experience
- Work closely with the General Manager, Food & Beverage team, purchasing department, and other departments to ensure effective operations and service delivery
- Ensure kitchen equipment is properly maintained, kitchen areas remain organized, and safe working practices are followed
- Keep up to date with culinary trends, new ingredients, cooking techniques, and industry best practices to enhance the menu and overall offering
Requirements
- Diploma or degree in Culinary Arts, Hotel Management, or a related field is preferred
- Minimum 5–8 years of culinary experience, including substantial experience in a senior kitchen leadership role
- Proven experience managing kitchen operations, culinary teams, menu development, and food cost control
- Strong knowledge of international cuisines, food preparation techniques, and presentation standards
- Comprehensive understanding of food safety, HACCP, hygiene regulations, and kitchen sanitation
- Demonstrated ability to manage budgets, control costs, minimize wastage, and improve operational efficiency