Executive Chef

• Assist the Executive Chef in planning menus, prepping stations, and coordinating service.

• Supervise line cooks and kitchen assistants, delegating tasks and monitoring performance.

• Ensure recipes, portion sizes, and presentation standards are followed consistently.

• Step in to run the kitchen and manage service when the Executive Chef is unavailable.

• Monitor stock levels and assist with ordering and receiving deliveries.

• Maintain cleanliness and organization of the kitchen in line with food safety standards.

• Support training of new kitchen staff and provide on-the-job coaching.

• Report equipment issues, stock shortages, or quality concerns to the Executive Chef.

Requirements

• Minimum 2–3 years of experience working in a professional kitchen, with at least 1 year in a supervisory or sous chef role.

• Culinary training/certification preferred.

• Solid understanding of food safety and hygiene practices; food handling certificate required.

• Ability to work efficiently under pressure during busy service periods.

• Good leadership, communication, and multitasking skills.

• Flexibility to work evenings, weekends, and holidays as required.

• Physical stamina to stand for long periods and handle kitchen equipment safely.