Executive Chef

About the role

The Executive Chef leads the culinary operations for one or more restaurant outlets, ensuring high‑quality food experiences while aligning kitchen performance with business goals.

Key responsibilities

• Lead kitchen teams to deliver consistent, high‑standard culinary experiences across all outlets.
• Develop and innovate menus that reflect customer preferences and market trends.
• Organise kitchen workflows, manage time efficiently and optimise service speed.
• Control food costs through inventory monitoring, waste reduction and supplier negotiations.
• Ensure strict compliance with food safety regulations and maintain hygiene standards.
• Align kitchen operations with overall organisational financial targets.
• Coach, train and motivate staff to build a skilled, cohesive team.

Required profile

• Junior‑level executive with proven leadership in a kitchen environment.
• Strong business acumen to meet profitability and operational goals.
• Ability to communicate effectively with staff and stakeholders.
• Commitment to food safety and quality standards.

Required skills

• Advanced culinary skills
• Menu development
• Food cost management
• Food safety compliance
• Inventory management