Executive Chef

1. Kitchen Operations & Management

Oversee the day-to-day operations of the kitchen and ensure smooth and efficient workflow.
Establish and maintain standard operating procedures (SOPs) for food preparation, cooking, storage, and kitchen operations.
Ensure consistent food quality, taste, presentation, portioning, and product standards.
Monitor kitchen productivity and ensure appropriate manpower deployment according to business needs.
Ensure all kitchen equipment, facilities, and work areas are properly maintained and kept in good working condition.

2. Menu Development & Product Innovation

Develop, test, and improve new dishes and food products in line with the Company's concept and business strategy.
Review existing menu items and recommend improvements based on customer feedback, sales performance, and market trends.
Standardise recipes, ingredients, preparation methods, portion sizes, and presentation.
Conduct food tasting and product testing before new products are launched.
Work closely with the Management team on seasonal menus, promotions, and new product development.

3. Food Cost & Inventory Control

Monitor food costs and ensure they remain within the Company's budget and target margins.
Develop standard recipes and portion controls to minimise food wastage and maintain consistency.
Monitor inventory levels and work with the purchasing team to ensure sufficient supply of ingredients.
Review ingredient usage, wastage, spoilage, and food cost variances.
Identify opportunities to improve cost efficiency without compromising food quality.

4. Team Management & Training

Lead, manage, and supervise the kitchen team, including chefs, cooks, and kitchen assistants.
Recruit, train, coach, and evaluate kitchen staff where required.
Establish clear work standards and performance expectations for kitchen employees.
Conduct regular training on food preparation, cooking techniques, hygiene, food safety, and SOPs.
Monitor staff performance, discipline, attendance, and productivity.
Build a professional, cooperative, and high-performing kitchen team.

5. Food Safety & Hygiene

Ensure strict compliance with food safety, hygiene, sanitation, and workplace safety requirements.
Ensure proper food storage, temperature control, labelling, handling, and preparation procedures.
Conduct regular kitchen inspections and take immediate corrective action where required.
Ensure all kitchen staff comply with the Company's food safety and hygiene policies.
Maintain proper records and documentation relating to food safety and kitchen operations.

6. Quality Control

Conduct regular quality checks on ingredients, food preparation, cooking processes, and finished products.
Ensure all dishes meet the Company's established recipes, specifications, and quality standards.
Investigate customer complaints relating to food quality and implement corrective actions.
Maintain consistency of food quality across different shifts and outlets.

7. Purchasing & Supplier Management

Work closely with the purchasing team to identify suitable suppliers and ingredients.
Evaluate the quality, pricing, and consistency of raw materials.
Recommend alternative ingredients or suppliers where appropriate.
Ensure ingredients are purchased according to approved specifications and quality standards.

8. Multi-Outlet / Central Kitchen Operations

Where applicable, oversee culinary standards across multiple outlets and/or central kitchen operations.
Ensure recipes, food preparation methods, portion sizes, and product quality remain consistent across all locations.
Develop systems for centralised preparation and distribution to improve operational efficiency.
Conduct regular outlet visits and kitchen audits to ensure compliance with Company standards.

9. Financial & Business Responsibilities

Assist Management in setting food cost targets, kitchen budgets, and operational KPIs.
Monitor kitchen-related expenses and identify opportunities for cost savings.
Analyse sales performance and product profitability where required.
Support the Management team in achieving overall business and financial objectives.

Diploma or Certificate in Culinary Arts, Food & Beverage Management, or a related discipline preferred.
Minimum 5–8 years of relevant culinary experience, with at least 2–3 years in a senior chef or kitchen management position.
Proven experience managing a kitchen team and daily kitchen operations.
Strong knowledge of food preparation, menu development, food costing, and inventory control.
Good knowledge of food safety, hygiene, and sanitation standards.
Strong leadership, communication, problem-solving, and organisational skills.
Able to work in a fast-paced environment and manage multiple operational priorities.
Creative, disciplined, hands-on, and committed to maintaining high culinary standards.
Willing to work shifts, weekends, and public holidays where required.

Reports to: General Manager / Operations Director / Management

Direct Reports: Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel

See also