Position:
Executive Chef
About the Role
We are seeking a passionate and skilled Head Chef (Morning Shift / Night Shift) to lead our kitchen team and elevate the dining experience at our F&B outlet. This is a key leadership role, where you will take full charge of kitchen operations, drive culinary excellence, and inspire your team to consistently deliver exceptional quality meals.
Key Responsibilities
Leadership & Operations
- Take overall responsibility for all kitchen operations, ensuring smooth and efficient workflows.
- Lead, supervise, and mentor the kitchen team to uphold the highest standards of food quality, hygiene, and safety.
- Collaborate closely with the Executive Director and Line Departments to continuously improve menus, processes, and profitability.
Menu & Food Preparation
- Plan, supervise, and execute food preparation - including cleaning, cutting, marinating, seasoning, and cooking.
- Develop and innovate new recipes and menu items to keep offerings exciting and relevant.
- Ensure all dishes meet company standards for taste, quality, and presentation.
Cost Control & Inventory
- Monitor food costs, raw material usage, and kitchen expenses to achieve cost efficiency.
- Control food production volumes, minimize wastage, and maintain proper portioning without compromising quality.
- Oversee inventory management, storage procedures (FIFO), and stock levels to ensure smooth kitchen operations.
Team Management & Training
- Ensure proper staffing levels and scheduling for efficient night-shift operations.
- Train and guide staff in new preparation techniques, presentation standards, and menu updates.
- Build a succession plan and promote rotation of responsibilities to develop team members.
Quality & Compliance
- Maintain a clean, organized, and sanitary kitchen environment at all times.
- Ensure strict compliance with all safety, hygiene, and sanitation procedures.
- Guarantee that food is prepared and served on time, with consistent quality and temperature.
What We're Looking For
- Proven experience as a Head Chef, Executive Chef, or similar leadership role in F&B.
- Strong culinary expertise with a passion for innovation and high standards.
- Excellent team management, organizational, and communication skills.
- Solid knowledge of food costing, inventory control, and kitchen operations.
- Ability to thrive in a fast-paced environment and deliver under pressure.
