DUTIES AND RESPONSIBILITIES

Kitchen Leadership & Operations

• Oversee daily kitchen operations to ensure smooth, efficient, and high-quality service.
• Develop, test, and standardize recipes and menus that reflect creativity, market trends, and customer expectations.
• Lead, mentor, and supervise kitchen staff including chefs, cooks, and stewards.
• Ensure consistent preparation and presentation of dishes in line with brand standards.
• Maintain proper food portioning, cooking methods, and quality control across all sections.

Food Safety, Hygiene & Compliance

• Enforce compliance with food safety, sanitation, and hygiene regulations at all times.
• Implement and monitor HACCP standards and other relevant food safety protocols.
• Conduct regular kitchen audits to ensure safe food storage, handling, and preparation.

Financial & Inventory Management

• Plan, manage, and monitor food cost budgets, labor costs, and kitchen supplies.
• Develop cost-effective menus while maintaining high quality and minimizing wastage.
• Oversee ordering, receiving, and inventory control for all food items and kitchen equipment.
• Work closely with procurement to ensure timely and cost-efficient supply of ingredients.

Staff Management & Development

• Recruit, train, and evaluate kitchen staff to maintain a skilled and motivated team.
• Conduct regular training on culinary techniques, safety standards, and service excellence.
• Create staff schedules and manage shifts to ensure adequate coverage.
• Promote a positive workplace culture based on teamwork, discipline, and respect.

Customer Experience & Collaboration

• Collaborate with restaurant management and service teams to ensure seamless service delivery.
• Engage with guests when required to address feedback, special requests, or ensure satisfaction.
• Work closely with marketing to develop signature dishes, promotions, and food-related events.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Degree or Diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution
• Minimum 7 years’ experience as an Executive Chef or in a similar leadership role in a high-volume establishment (hotel, lodge, resort, or large restaurant)
• Proven experience in menu development, staff management, and cost control
• Deep knowledge of food preparation techniques, modern cuisine trends, and nutritional standards
• Strong understanding of food safety and sanitation protocols
• Proficiency in kitchen administration, inventory management, and budgeting