Job Description
We are seeking an Executive Chef to responsible for leading overall kitchen operations, including menu planning, food costing, and team management. The role involves ensuring high standards of food quality, hygiene, and efficiency. The chef drives culinary innovation while maintaining cost control and profitability. Additionally, the position focuses on kitchen leadership, consistency, and guest satisfaction
Responsibilities
• Plan and design menus with proper costing
• Oversee complete kitchen operations and staff
• Ensure food quality, taste, and presentation standards
• Control food costs, wastage, and inventory
• Maintain hygiene and food safety compliance
• Train and develop kitchen team
• Oversee complete kitchen operations and staff
• Ensure food quality, taste, and presentation standards
• Control food costs, wastage, and inventory
• Maintain hygiene and food safety compliance
• Train and develop kitchen team
Skills & Qualifications
Experience Required
6–10 years
Required Skills
Advanced culinary expertise
Creativity and innovation
Inventory and cost control
Leadership and team management
Menu planning and food costing
Languages
English
Education
Diploma
Degree (Undergraduate)
Benefits
House Rent Allowance (HRA)
Food provided