Executive Chef

Responsibilities:

• Oversee the daily operations of the kitchen, ensuring efficient food preparation and service delivery.
• Develop, design, and update menus in line with customer preferences, seasonal ingredients, and business objectives.
• Create and standardize recipes, portion sizes, presentation standards, and cooking procedures.
• Supervise, train, and coordinate chefs, cooks, kitchen assistants, and other kitchen personnel.
• Plan menus and food production schedules for restaurants, hotels, banquets, and special events.
• Monitor food quality, taste, presentation, and consistency before meals are served.
• Ensure compliance with food safety regulations, hygiene standards, and proper food storage procedures.
• Manage kitchen budgets, food costs, portion control, and waste reduction.
• Monitor inventory levels, inspect ingredients, and coordinate purchasing with suppliers and the procurement team.
• Ensure kitchen equipment is properly maintained and report faults for timely repairs.
• Develop staff schedules, assign duties, and monitor kitchen team performance.
• Introduce new dishes, cooking techniques, and menu innovations to improve customer satisfaction.
• Coordinate with the Food and Beverage Manager, restaurant staff, and management to ensure smooth service.
• Handle customer feedback relating to food quality and recommend improvements.
• Monitor kitchen productivity and prepare operational reports for management.
• Ensure proper labeling, storage, handling, and rotation of food items.
• Maintain a clean, organized, and professional kitchen environment.
• Perform other related duties assigned by management.

Requirements:

• Minimum qualification of an OND.
• 3 years of previous experience in a similar role.