EXECUTIVE CHEF

Job Description & Requirements

Key Responsibilities

1. Kitchen Operations & Management

• Oversee the day-to-day operations of the kitchen and ensure smooth and efficient workflow.
• Establish and maintain standard operating procedures (SOPs) for food preparation, cooking, storage, and kitchen operations.
• Ensure consistent food quality, taste, presentation, portioning, and product standards.
• Monitor kitchen productivity and ensure appropriate manpower deployment according to business needs.
• Ensure all kitchen equipment, facilities, and work areas are properly maintained and kept in good working condition.

2. Menu Development & Product Innovation

• Develop, test, and improve new dishes and food products in line with the Company's concept and business strategy.
• Review existing menu items and recommend improvements based on customer feedback, sales performance, and market trends.
• Standardise recipes, ingredients, preparation methods, portion sizes, and presentation.
• Conduct food tasting and product testing before new products are launched.
• Work closely with the Management team on seasonal menus, promotions, and new product development.

3. Food Cost & Inventory Control

• Monitor food costs and ensure they remain within the Company's budget and target margins.
• Develop standard recipes and portion controls to minimise food wastage and maintain consistency.
• Monitor inventory levels and work with the purchasing team to ensure sufficient supply of ingredients.
• Review ingredient usage, wastage, spoilage, and food cost variances.
• Identify opportunities to improve cost efficiency without compromising food quality.

4. Team Management & Training

• Lead, manage, and supervise the kitchen team, including chefs, cooks, and kitchen assistants.
• Recruit, train, coach, and evaluate kitchen staff where required.
• Establish clear work standards and performance expectations for kitchen employees.
• Conduct regular training on food preparation, cooking techniques, hygiene, food safety, and SOPs.
• Monitor staff performance, discipline, attendance, and productivity.
• Build a professional, cooperative, and high-performing kitchen team.

5. Food Safety & Hygiene

• Ensure strict compliance with food safety, hygiene, sanitation, and workplace safety requirements.
• Ensure proper food storage, temperature control, labelling, handling, and preparation procedures.
• Conduct regular kitchen inspections and take immediate corrective action where required.
• Ensure all kitchen staff comply with the Company's food safety and hygiene policies.
• Maintain proper records and documentation relating to food safety and kitchen operations.

6. Quality Control

• Conduct regular quality checks on ingredients, food preparation, cooking processes, and finished products.
• Ensure all dishes meet the Company's established recipes, specifications, and quality standards.
• Investigate customer complaints relating to food quality and implement corrective actions.
• Maintain consistency of food quality across different shifts and outlets.

7. Purchasing & Supplier Management

• Work closely with the purchasing team to identify suitable suppliers and ingredients.
• Evaluate the quality, pricing, and consistency of raw materials.
• Recommend alternative ingredients or suppliers where appropriate.
• Ensure ingredients are purchased according to approved specifications and quality standards.

8. Multi-Outlet / Central Kitchen Operations

• Where applicable, oversee culinary standards across multiple outlets and/or central kitchen operations.
• Ensure recipes, food preparation methods, portion sizes, and product quality remain consistent across all locations.
• Develop systems for centralised preparation and distribution to improve operational efficiency.
• Conduct regular outlet visits and kitchen audits to ensure compliance with Company standards.

9. Financial & Business Responsibilities

• Assist Management in setting food cost targets, kitchen budgets, and operational KPIs.
• Monitor kitchen-related expenses and identify opportunities for cost savings.
• Analyse sales performance and product profitability where required.
• Support the Management team in achieving overall business and financial objectives.

Requirements

• Diploma or Certificate in Culinary Arts, Food & Beverage Management, or a related discipline preferred.
• Minimum 5–8 years of relevant culinary experience, with at least 2–3 years in a senior chef or kitchen management position.
• Proven experience managing a kitchen team and daily kitchen operations.
• Strong knowledge of food preparation, menu development, food costing, and inventory control.
• Good knowledge of food safety, hygiene, and sanitation standards.
• Strong leadership, communication, problem-solving, and organisational skills.
• Able to work in a fast-paced environment and manage multiple operational priorities.
• Creative, disciplined, hands-on, and committed to maintaining high culinary standards.
• Willing to work shifts, weekends, and public holidays where required.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Food cost and gross profit margin
• Food wastage and inventory variance
• Kitchen productivity and operational efficiency
• Customer satisfaction and food-related complaints
• Compliance with food safety and hygiene standards
• Staff training, performance, and retention
• New product development and menu innovation
• Compliance with Company SOPs and operational standards

Reporting Line

Reports to: General Manager