The Executive Chef is the overall in-charge for the kitchen’s operations, including menu planning, food preparation, staff management, cost control, and ensuring high standards of food quality and safety. He/She defines the food quality and drives continuous improvement by reviewing recipes and work processes. The role requires a creative culinary leader with a deep understanding of large-scale kitchen operations, event planning, and exceptional kitchen management skills. He will also drive and enforce proper implementation and compliance of hygiene, health and safety procedure in the kitchen.
Job responsibilities:
Business Operations
- In-charge on the overall operations of the kitchen
- In-charge of menu planning with constant creation of new items to meet the demands of customers
- Supervise the projection and order of ingredients
- Strong business acumen and full responsibility for the cost of the kitchen
- Ensure efficient kitchen workflows to meet high-volume catering demands
- Customize menus for specific client requests, ensuring both creativity and feasibility for large quantities
- Oversee food purchasing and inventory management to minimize waste and control food costs
- Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency
Customer Service
- Understand the needs of customers and provide food and services that drives customer's experience
- Attend client meetings and tastings as needed to provide expert guidance and manage expectations
- Coordinate with the operations team to ensure smooth execution of food service at events
People Management
- Lead team to achieve business goals and drive service excellence
- Supervise and provide guidance to head chefs to improve the overall standards of kitchen operations
- Manage the training and supervision of new chefs / cooks
- Foster a collaborative and disciplined kitchen environment to promote productivity and morale
Adhering to Quality and Standards
- Drive organization's compliance with hygiene, health and safety
- Enforce and ensure the quality and standards by driving Standard Operating Procedures (SOPs)
- Ensure compliance with all food safety regulations (HACCP, ISO standards, etc.)
- Competent in Food Safety Management System
- Implement rigorous checks on food safety and hygiene practices in compliance with local regulations
Skills/Qualifications:
- At least 8 years of relevant experience in the Food & Beverage industry
- Minimum of 1 year in an Executive Chef or equivalent leadership role within the catering business sector
- Demonstrated success in managing large-scale catering or banquet operations
- In-depth understanding of kitchen production processes and operational workflows
- Strong leadership capabilities with a proven ability to lead and motivate diverse teams in a high-pressure, fast-paced environment
- Proficient in budget management, cost control, and enhancing kitchen profitability
- Candidates with Class 3 Driving License will be an added advantage