Executive Chef

Job Summary

We are seeking an experienced Executive Chef to lead the culinary operations of our restaurant.

The successful candidate will be responsible for maintaining high standards of food quality and consistency, developing and executing the restaurant's culinary concept, managing kitchen operations and costs, and building a capable and professional kitchen team.

Key Responsibilities

· Lead and oversee the overall day-to-day operations of the kitchen.

· Develop, review and maintain menus in line with the restaurant's culinary concept.

· Ensure consistent food quality, presentation, portioning and preparation standards.

· Establish and maintain standard recipes, preparation methods and kitchen operating procedures.

· Monitor food costs, wastage, portion control and kitchen operating expenses.

· Manage purchasing, stock levels, inventory and proper storage of ingredients.

· Work closely with suppliers to maintain the quality and availability of ingredients.

· Plan kitchen manpower requirements, duty rosters and work allocation.

· Recruit, train, supervise and develop kitchen team members.

· Provide ongoing coaching and ensure employees understand required culinary and operational standards.

· Maintain high standards of kitchen cleanliness, food hygiene and workplace safety.

· Ensure compliance with applicable food safety, hygiene and regulatory requirements.

· Conduct regular checks on food preparation, storage, equipment and kitchen work areas.

· Coordinate closely with the General Manager and service team to ensure smooth restaurant operations and guest satisfaction.

· Support menu engineering, seasonal promotions, special events and new product development.

· Review kitchen performance and implement improvements to enhance efficiency, consistency and productivity.

· Perform other duties reasonably required for the effective operation of the restaurant.

Requirements

· Relevant culinary qualification or equivalent professional culinary experience..

· Proven experience in a senior kitchen leadership position such as Executive Chef, Head Chef, Chef de Cuisine or equivalent.

· Strong knowledge of kitchen operations, food preparation, food costing, inventory management and portion control.

· Good understanding of food hygiene, food safety and workplace safety practices.

· Demonstrated ability to lead, train and develop a kitchen team.

· Strong organisational, planning and problem-solving skills.

· Ability to maintain food quality and operational standards in a fast-paced restaurant environment.

· Good communication and interpersonal skills to work effectively with both culinary and service teams.

· Able to manage operational requirements including weekends, public holidays and restaurant operating hours where required.