Executive Chef

Role Overview

This is a senior culinary leadership position responsible for directing all kitchen operations across the company's restaurant portfolio, conference and banqueting venues, and outside catering services. Day to day, you will set the culinary strategy, design menus that reflect both innovation and profitability, and ensure every dish leaving the kitchen meets strict quality and presentation standards. Your leadership directly shapes the guest experience, supports food safety compliance, and drives the development of kitchen teams across multiple sites.

Key Responsibilities

• Provide strategic direction and operational oversight for all kitchen activities, ensuring smooth service delivery across restaurants, banqueting, and external catering assignments.
• Develop creative, seasonal menus that balance culinary excellence with cost control, while maintaining consistent quality and visual appeal across every outlet.
• Manage food production workflows, including budgeting, food cost analysis, inventory control, and procurement to maximise profitability without compromising standards.
• Ensure full compliance with food safety, hygiene, HACCP, and ISO 9001:2015 Quality Management System requirements across all kitchen operations.
• Lead, coach, and mentor kitchen teams, fostering a culture of accountability, skill development, and operational excellence.
• Oversee conference and banqueting operations, coordinating menus, staffing, and production timelines to deliver seamless high-volume events.
• Drive customer satisfaction by continuously refining culinary standards, addressing feedback, and implementing improvements across food preparation and presentation.

Requirements & Qualifications

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, or a directly related discipline.
• Professional culinary certification from a recognised institution.
• At least 5 years of progressive culinary experience, with a minimum of 3 years in a senior management role.
• Demonstrated experience managing multi-unit restaurant operations, conference and banqueting services, and outside catering events.
• Strong working knowledge of food costing, budgeting, inventory management, HACCP principles, and food safety regulations.
• Excellent leadership, communication, organisational, and people management skills, with the ability to inspire diverse kitchen teams.