The Executive Chef oversees the entire kitchen operation, ensuring high-quality culinary output, efficient workflow, and excellent food presentation. The role includes menu creation, staff management, cost control, stock purchasing, and maintaining hygiene and safety standards. The Executive Chef leads the kitchen team to deliver an exceptional dining experience that aligns with the establishments brand and service standards. Key Responsibilities Culinary Leadership & Menu Development Design; plan, and execute innovative menus based on seasonal availability and guest preferences. Maintain consistent food quality, taste profiles, and presentation standards. Oversee special events, functions, banquets, and bespoke dining experiences. Ensure menus comply with dietary needs and health regulations. Kitchen Operations Management Oversee daily kitchen operations across all sections (hot, cold, pastry, prep). Implement and enforce kitchen policies, workflows, and service standards. Supervise food preparation, cooking, and plating to ensure excellence. Maintain cleanliness, organisation, and safety within the kitchen. Staff Management Recruit; train, manage, and mentor the kitchen brigade (chefs, cooks, stewards). Schedule staff shifts and manage performance, discipline, and motivation. Conduct regular training on recipes, techniques, hygiene, and safety procedures. Stock Control & Procurement Manage inventory, stock rotation, and ordering of food, equipment, and supplies. Develop relationships with suppliers and negotiate favourable pricing. Ensure proper portion control and minimal wastage. Financial Management Create and manage food cost budgets and maintain GP targets. Analyse monthly sales and cost reports to improve profitability. Oversee costing of menus, recipes, and functions. Hygiene; Compliance & Safety Enforce HACCP, food safety, and hygiene standards. Ensure compliance with local health regulations and audits. Maintain proper storage, temperature control, and sanitation. Qualifications Diploma or Degree in Culinary Arts, Professional Cookery, or equivalent. Food Safety/HACCP certification (essential). Additional leadership or kitchen management training (advantageous). Experience 510+ years culinary experience in hotels, restaurants, lodges, or catering. At least 24 years in a senior kitchen management role (Sous Chef / Head Chef). Experience overseeing large or high-end kitchen operations. Technical Skills Strong knowledge of international and local cuisines. Proficiency in recipe development, menu engineering, and costing. Understanding of food safety laws, HACCP, and hygiene management. Ability to manage stock, budgets, and kitchen administration. Strong knife skills and advanced cooking techniques. Core Competencies Excellent leadership and team management skills. Strong organisational and multitasking ability. Ability to work under pressure during high-volume service. Creativity and innovation in food concepts. Strong communication and interpersonal skills. Personal Attributes Passionate; disciplined, and detail-oriented. Professional; reliable, and hands-on leader. Calm under pressure with strong problem-solving skills. High standards of cleanliness and personal presentation. Committed to quality, service, and continuous improvement.

Executive Chef Job Specification Job Title: Executive Chef Department: Kitchen Reports To: General Manager / Food & Beverage Manager / Owner Supervises: Sous Chefs, Chef de Partie, Junior Chefs, Kitchen Assistants, Stewards We are looking for an experienced Hotel Executive Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations. The Executive Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners. Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine. Budget management and inventory control are also key responsibilities. 1. Job Summary The Executive Chef is responsible for the overall management and leadership of the kitchen. This includes menu creation, food quality control, staff supervision, budgeting, stock management, and ensuring high standards of hygiene, safety, and efficiency. The Executive Chef drives culinary excellence and maintains consistency in food presentation and service across all outlets. 2. Key Responsibilities Culinary Leadership Develop; design, and implement menus that align with the brand and seasonal availability. Ensure consistent preparation and presentation of dishes at the highest standard. Lead kitchen operations during service and maintain quality control. Kitchen Management Oversee daily kitchen operations across all sections. Manage staff schedules, rotas, and delegate tasks appropriately. Train; mentor, and develop kitchen staff for skill improvement and progression. Conduct performance reviews, enforce discipline, and maintain team morale. Food Safety & Hygiene Ensure full compliance with HACCP, health regulations, and hygiene standards. Conduct regular inspections to maintain cleanliness and organization. Implement standard operating procedures (SOPs) for safe food handling. Cost & Stock Management Control food costs, portion sizes, waste, and stock usage. Manage supplier relationships, negotiate pricing, and ensure quality deliveries. Oversee stock levels, ordering, and inventory control systems. Menu Development & Innovation Create new dishes, seasonal menus, and special event menus. Adjust recipes to meet customer preferences, dietary restrictions, and trends. Conduct food tastings and quality assessments with management. Administrative Duties Prepare kitchen budgets, costings, and operational reports. Maintain equipment, schedule repairs, and ensure safe kitchen functionality. Collaborate with the F&B team to plan events, banquets, and promotions. 3. Skills & Competencies Technical Skills Strong culinary expertise and advanced cooking techniques. Excellent knowledge of food trends, menu engineering, and ingredients. Understanding of kitchen equipment and technology. Management Skills Effective leadership and team management abilities. Strong decision-making, time management, and multitasking skills. Ability to work under pressure during peak service hours. Administrative Skills Budgeting; cost control, and stock management. Strong communication and coordination with other departments. 4. Qualifications & Experience Diploma or Degree in Culinary Arts, Hospitality, or relevant field. 510 years experience in a professional kitchen, including senior roles. Proven experience as a Sous Chef, Head Chef, or Executive Chef. Certification in food safety and hygiene (advantageous). 5. Working Conditions Fast-paced; high-pressure kitchen environment. Early mornings, late nights, weekends, and public holidays as required. Standing for long periods and working with heat, sharp tools, and heavy equipment.