Confidnetial
Executive Chef
The ideal candidate is a chef with a background in cafes and breakfast/brunch menu. You will run an efficient 2+ kitchens by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
Responsibilities
Ensures excellent kitchen operations in quality, speed, and accuracy, to meet and exceed customer expectations.
Assigns tasks and keeps everyone accountable; oversees the application of all processes as per SOPs.
Achieves sales and profit targets for the kitchen.
Ensures that all sanitation, safety, and security policies are observed and enforced.
Manages productivity and staff costs.
Enforces strict compliance in line with the local municipality codes in the workplace.
Supports new initiatives or expansion plans of the company
Trains and monitors the culinary competency of team members; supports their growth and
career development.
Acts as a coach, accountable for recruitment, training, retention, and engagement of the team.
Maintains effective working relationships between managers and team members.
Creating new dishes, updating and planning menus that include prices, layouts, descriptions,
and food images
Overseeing the amount of revenue an establishment receives and monitoring the budget for payroll, food supplies, and kitchen amenities
Consulting with the Management to approve menu changes, supplier agreements, and budget allowances
Executing daily food service tasks, Quality, Technique, Portion, Presentation, and food cost control
Collaborating with the marketing team to create campaigns and promotional materials
Qualifications
8+ years of relevant experience in kitchen & operations management & 3+ years of experience as an Executive chef with similar capacity
Responsible for managing the overall culinary operations of 5 outlets & Central Kitchen
Strong people management skills and experience leading 50+ team members while coaching and monitoring the culinary competency of team members.
Excellent knowledge of Food Regulation, Relevant Codes of Practice & Quality Standards, and
Health & Safety Regulation
Exceptional communication and organizational skills โ able to speak and listen effectively;
great written & verbal communication
Strong interpersonal skills โ the ability to build and manage strong relationships with their
team, cross-functional colleagues, and external partners.
