Executive Chef

Role & Responsibilities

Executive Chef, responsible for the entire F&B production.

Position Title: Executive Chef

Reports To: Site Manager / Unit Manager

Key Responsibilities

• Plan kitchen operations including menu, manpower, workflow, procurement, and QHSE.
• Train and develop the kitchen production team.
• Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts and other foods; plan and price menu items, order supplies, keep records and accounts.
• Take charge of assigned kitchen operations.
• Monitor sanitation practices to ensure compliance with standards and regulations.
• Prepare, produce, and present food to agreed standard and quality with proper presentation, complying with profit margin per company policy.
• Organize kitchen resources for maximum productivity, ensuring hygiene and economy.
• Plan and cost regular and party menus on a weekly basis in coordination with the Manager / Site In-charge to ensure variety and healthy options.
• Assist Manager / Site In-charge in indenting for provisions and discipline; allocate duties for all kitchen staff.
• Implement company discipline and HR policies.
• Develop and train junior staff to take on greater responsibilities.
• Maintain cleanliness of kitchen equipment and area; observe safety rules and procedures.
• Ensure equipment and materials are maintained as per standards.
• Report and take action on any accident, incident, fire, loss or damage.
• Ensure proper grooming and hygiene of all production staff.
• Ensure proper sorting of store items; maintain stores including meat, fish, vegetables and dairy products kept at correct temperatures in chiller and freezer containers.
• Plan interesting menus for parties and coffee‑shop to drive high sales.
• Perform any other assignment given by the immediate superior or management.

Qualifications

• Hotel Management Graduate or Diploma.
• Minimum 7–8 years of hands‑on cooking experience.
• Preferred experience working in Healthcare, Cruise liner, or Institutional Kitchen.
• Experience in menu planning and production.
• Experience with bulk cooking or exposure to it.

Preferred Candidate Profile

Accommodation & Food will be provided.