Executive Chef

Duties and Responsibilities:

. Develop menus and ensure that they are constantly updated and meet the highest standards of food quality and presentation

. Manage all aspects of kitchen operations, including food preparation, cooking, plating, and presentation

. Oversee and manage kitchen staff, including hiring, training, scheduling, and performance management

. Maintain and implement a high level of hygiene and sanitation standards in the kitchen

. Ensure compliance with food safety regulations and other health and safety regulations

. Plan and manage kitchen budgets, including food costs, labor costs, and overheads

. Manage inventory of food and kitchen supplies, ensuring that stock levels are maintained and that there is no wastage

. Develop and implement cost-saving measures while maintaining the highest quality of food and service

. Work closely with General Manager and other senior management to develop strategies for improving the business

. Attend and contribute to management meetings and other relevant meetings

. Perform any other duties as assigned by the General Manager.

Requirements:

. Proven experience as an Executive Chef or similar role

. Excellent knowledge of food preparation techniques, kitchen management, and sanitation standards. Knowledge of Asia cuisines such as Thai/Indian/Vietname including traditional local dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills

. Strong leadership and team management skills

. Excellent communication and interpersonal skills

. Ability to work under pressure and meet deadlines

. Good problem-solving and decision-making skills

. Flexibility to work weekends, evenings, and holidays as required