About This Role
This Executive Chef role involves overseeing all kitchen operations, developing menus, managing kitchen staff, and ensuring the consistent preparation of high-quality meals. The successful candidate will be responsible for maintaining food quality and controlling kitchen costs.
Responsibilities
- Oversee the daily operations of the kitchen, ensuring efficient food preparation and service delivery
- Develop, design, and update menus in line with customer preferences, seasonal ingredients, and business objectives
- Create and standardize recipes, portion sizes, presentation standards, and cooking procedures
- Supervise, train, and coordinate chefs, cooks, kitchen assistants, and other kitchen personnel
- Plan menus and food production schedules for restaurants, hotels, banquets, and special events
- Monitor food quality, taste, presentation, and consistency before meals are served
- Ensure compliance with food safety regulations, hygiene standards, and proper food storage procedures
- Manage kitchen budgets, food costs, portion control, and waste reduction
- Monitor inventory levels, inspect ingredients, and coordinate purchasing with suppliers and the procurement team
- Ensure kitchen equipment is properly maintained and report faults for timely repairs
- Develop staff schedules, assign duties, and monitor kitchen team performance
- Introduce new dishes, cooking techniques, and menu innovations to improve customer satisfaction
- Coordinate with the Food and Beverage Manager, restaurant staff, and management to ensure smooth service
- Handle customer feedback relating to food quality and recommend improvements
- Monitor kitchen productivity and prepare operational reports for management
- Ensure proper labeling, storage, handling, and rotation of food items
- Maintain a clean, organized, and professional kitchen environment
- Perform other related duties assigned by management
Requirements
- Minimum qualification of an OND
- 3 years of previous experience in a similar role
