CHEF

Roles & Responsibilities

Job Summary

We are seeking an experienced and passionate Executive Chef to lead kitchen operations, oversee menu creation, and maintain high culinary quality and sanitation standards.

Responsibilities

Lead daily kitchen operations, including menu planning, recipe development, and food presentation to ensure exceptional culinary outcomes.

Manage, train, and mentor kitchen staff to maintain consistency, quality control, and compliance with safety and hygiene standards (SFA/HACCP guidelines).

Monitor kitchen inventory, negotiate with suppliers, and manage food costs to achieve optimal budget targets.

Oversee food preparation during high-volume meal services to deliver timely and high-quality dishes.

Design and implement seasonal menus, special event offerings, and signature dishes that align with brand identity.

Maintain kitchen equipment and enforce strict adherence to workplace health, safety, and cleanliness regulations.

Preferred competencies and qualifications

Minimum 5+ years of proven culinary experience as a Head Chef, Executive Chef, or Sous Chef in high-volume restaurants or hotels.

Specialized culinary expertise in Asian Food.

Proven skills in menu development, food presentation, and cost control management.

Strong leadership, communication, and team management abilities.

Relevant Culinary Arts diploma or equivalent formal culinary training.

In-depth knowledge of food safety, hygiene regulations, and kitchen operations management.