Executive Chef

Role Overview

This position oversees the daily rhythm of a food production kitchen, making sure every dish that leaves the line meets the expected taste, presentation, and safety standards. The person in this role balances hands-on cooking with team leadership, guiding cooks through prep, service, and recipe execution while keeping a close eye on cost and efficiency. Their work directly protects the kitchen's reputation, keeps service smooth, and helps the business deliver consistent quality at volume.

Key Responsibilities

• Direct daily food production activities across prep, cooking, and plating, setting the pace and resolving issues as they arise.
• Create, document, and refine menu items and standard recipes so dishes taste consistent regardless of who prepares them.
• Train, schedule, and coach kitchen staff, giving clear direction and helping team members build their skills.
• Track ingredient usage, portion control, inventory levels, and waste, taking action to keep food costs within target.
• Enforce hygiene, sanitation, and food safety rules at every stage, including storage, handling, and equipment cleanliness.
• Inspect finished dishes and presentation before service, maintaining culinary standards and addressing any shortfalls.
• Coordinate with other departments or shifts to ensure timely production and smooth handovers.
• Assist with ordering, supplier checks, and kitchen record-keeping as needed.

Requirements & Qualifications

• Degree or diploma in Food & Beverage Production or a closely related culinary field.
• At least four years of hands-on food production experience, including one year in a supervisory or team-leading capacity.
• Demonstrated culinary creativity and a strong palate, with the ability to develop and standardise recipes.
• Confident leadership and interpersonal skills, including the ability to motivate, instruct, and give feedback to a diverse kitchen team.
• Working knowledge of food cost controls, stock rotation, and wastage reduction methods.
• Familiarity with food safety and hygiene regulations and safe kitchen equipment practices.
• Ability to stay calm and organised during peak service, with strong attention to detail.