Executive Chef – Lead Culinary Operations

About the role

We are seeking an experienced Executive Chef to lead our culinary team, drive menu innovation, and ensure the highest standards of food quality, safety, and cost efficiency across our operations.

Key responsibilities

• Design and regularly update seasonal menus aligned with customer preferences and budget constraints.
• Oversee daily kitchen operations, ensuring smooth workflow and timely food preparation.
• Recruit, train, and supervise kitchen staff, fostering teamwork and high performance.
• Maintain strict standards for taste, presentation, and hygiene of all meals.
• Manage food inventory, control costs, and operate within allocated budgets.
• Enforce food safety, hygiene, and sanitation protocols.
• Source ingredients and negotiate with suppliers for quality and cost‑effectiveness.
• Plan production schedules, determine staffing needs, and coordinate with management on operational requirements.
• Introduce new dishes and stay current with culinary trends.
• Set KPIs, conduct performance reviews, and provide coaching and mentorship.
• Ensure compliance with food safety, occupational health & safety, and environmental regulations.

Required profile

• Diploma or degree in Culinary Arts or Hospitality (preferred).
• Proven experience as an Executive Chef or Head Chef.
• Strong knowledge of food safety standards (HACCP, ISO).
• Excellent leadership and communication abilities.

Required skills

• HACCP certification or equivalent knowledge.
• Familiarity with ISO food safety standards.

What we offer

• Opportunity to lead a dynamic culinary team.
• Creative freedom to develop innovative menus.
• Competitive compensation package.