Head/Executive Chef

Responsibilities:

Culinary Leadership & Menu Development:

• Design and execute innovative, seasonally inspired menus for catering, restaurant, and special projects.
• Develop signature dishes that reflect the Celebrazioni brand identity and food philosophy.
• Oversee recipe creation, costing, and standardisation across all branches.
• Ensure consistent food presentation, taste, and portion control across all kitchens.

Kitchen Operations & Management:

• Supervise daily kitchen operations, ensuring high productivity, hygiene, and adherence to HACCP standards.
• Establish and enforce kitchen policies, procedures, and quality standards.
• Oversee kitchen budgeting, food cost control, waste management, and inventory systems.
• Coordinate logistics for large-scale catering events and ensure smooth food production timelines.

Team Development & Supervision:

• Lead, train, and motivate chefs, cooks, and kitchen staff to maintain top performance.
• Conduct regular culinary training, performance evaluations, and mentorship.
• Foster teamwork, accountability, and a culture of culinary excellence.

Quality Assurance & Innovation:

• Monitor quality and consistency across all product lines — breakfast, canapés, buffet, and plated service.
• Collaborate with R&D and Procurement to source premium, cost-effective ingredients.
• Innovate with global food trends, sustainable practices, and new culinary technologies.

Collaboration & Brand Representation:

• Work closely with Operations, Events, Procurement, and Quality Control units.
• Represent the brand at tastings, client meetings, and food exhibitions.
• Uphold Celebrazioni’s image as a leader in refined, modern African and international cuisine.

Requirements:

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 8–10 years progressive culinary experience, with at least 3 years in a senior executive chef or head chef role.
• Proven experience in industrial, corporate, or high-volume catering environments is essential.
• International or fine-dining background is an advantage.
• Strong leadership, organisation, and communication skills.
• Deep understanding of modern African and international cuisines.
• Menu costing, budgeting, and food cost control expertise.
• Excellent knowledge of food safety, hygiene, and kitchen management systems.
• Ability to manage multi-location operations and tight event deadlines.
• High creativity and innovation with strong presentation and plating aesthetics.

Soft Skills:

• Strategic thinker with an eye for detail.
• Calm under pressure and solution-oriented.
• Strong people management and mentorship ability.
• Excellent time management and accountability.
• Passionate about culinary excellence and continuous improvement.