Executive Chef

JOB PURPOSE:

· Responsible for monitoring and ensuring that all F \& B operations that directly reporting under the Executive Chef are strictly followed by the F \& B “Standard Operating Procedures”. Accountable for a constant research of innovative and creative cuisine with the highest quality, great presentation, adding essential flavors for the Meals and other smart food facilities resulting in Delightful Experience for our Guests. Direct control for a smooth running of the kitchen process, procedures and manage areas to provide the best customer service, consistency in profitability, stock management, wastage control, hygiene practices and also with the knowledge sharing by providing appropriate trainings within the kitchen. The Executive Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence.

Key Accountabilities \& Qualifications

• Lead and motivate the culinary and F\&B team, maintaining a positive, professional work environment.
• Oversee daily kitchen/F\&B operations, service quality, food preparation, presentation, and consistency.
• Ensure food safety, sanitation, hygiene, proper storage, temperature control, and equipment standards.
• Develop menus, costing, portion control, food presentation, and new culinary concepts.
• Manage staffing, recruitment, training, coaching, performance, and employee development.
• Ensure guest satisfaction by reviewing feedback and maintaining high service standards.
• Control food, labor, purchasing, and operating costs within budget.
• Coordinate with Purchasing, HR, Operations, and Corporate Executive Chef.
• Plan and oversee events, banquets, off-premise operations, staffing, and production.
• Conduct regular team meetings, training sessions, performance reviews, and improvement initiatives.
• Ensure compliance with company policies, safety procedures, brand standards, and operational SOPs.
• Demonstrate strong leadership, communication, organization, problem-solving, creativity, and decision-making.
• Maintain professional conduct, corporate culture, teamwork, and profitability at all times.

Qualifications \& Experience

• 5– 8 years’ experience as a Senior/Executive Chef in a high-volume, quality-driven operation.
• Culinary degree/certification or equivalent experience.
• Strong leadership, team-building, training, and communication skills.
• Excellent knowledge of food quality, presentation, sanitation, and kitchen operations.
• Strong understanding of budgeting, food cost, labor cost, and inventory control.
• Ability to multitask, innovate, troubleshoot, and work under pressure.
• Flexible to work according to business needs and travel between properties/venues when required.

Application Question(s):

• How much is your expected salary
• You can join immediately

Work Location: In person