Executive Chef

Job Description

1. Kitchen Operations Leadership

• Oversee daily kitchen operations across all branches and central kitchens.
• Ensure all recipes standards and presentation guidelines are strictly followed.
• Conduct routine kitchen inspections to maintain hygiene cleanliness and food safety.
• Coordinate production schedules to meet outlet demands efficiently.

2. Menu Development & Recipe Standardization

• Develop new menu items seasonal dishes and product improvements.
• Ensure all recipes are standardized documented and followed by the team.
• Evaluate food trends and propose innovations aligned with the brand concept.
• Work with the Operations Manager and Marketing on new product launches.

3. Food Quality Control

• Maintain consistent taste portioning texture and presentation across all outlets.
• Conduct regular food tasting sessions and quality checks.
• Ensure the use of fresh high-quality ingredients in all preparations.
• Address and correct any quality issues reported by branches or customers.

4. Production & Cost Control

• Manage inventory usage portion control and production efficiency.
• Monitor food cost minimize wastage and improve profitability.
• Review daily kitchen consumption reports wastage logs and stock levels.
• Coordinate with purchasing for ingredient availability and supplier performance.

5. Team Management & Staff Development

• Lead train and mentor kitchen teams across all branches.
• Conduct skill development sessions technique training and performance evaluations.
• Address staff concerns disciplinary issues and manpower needs with HR.
• Ensure proper scheduling allocation and supervision of kitchen staff.

6. Hygiene Safety & Compliance

• Enforce strict food safety hygiene and sanitation guidelines.
• Ensure compliance with municipality regulations and company standards.
• Oversee regular cleaning schedules equipment sanitation and kitchen discipline.
• Ensure that all kitchen staff follow personal hygiene and safety procedures.

7. Equipment & Maintenance Oversight

• Monitor kitchen equipment functionality and ensure preventive maintenance.
• Report breakdowns and coordinate repairs to avoid disruption in production.
• Recommend equipment upgrades or replacements when needed.

8. Reporting & Documentation

• Submit daily or weekly production reports cost breakdowns and consumption summaries.
• Maintain updated recipe books portion guidelines and production records.
• Prepare kitchen performance reviews for management.
• Identify operational gaps and propose improvement plans.

Qualifications

• Strong knowledge of kitchen operations food production and menu planning.
• Excellent leadership communication and organizational skills.
• Expertise in food costing inventory management and kitchen hygiene standards.

Personal Competencies

• Strong Culinary Expertise
• Leadership & Team Training
• Creativity & Menu Innovation
• Time Management
• Quality & Consistency Focus
• Problem Solving
• High Professionalism & Discipline

Note: We thank all applicants for their interest however only those candidates who are shortlisted will be contacted.