EXECUTIVE CHEF - #1175170

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

• Define and execute the overall culinary vision and standards across all outlets.

• Develop signature menus, concepts, and culinary identities aligned with brand positioning.

• Ensure consistency in taste, presentation, and quality across all locations.

• Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

• Oversee kitchen operations across multiple outlets or business units.

• Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

• Monitor performance metrics including food cost, wastage, and productivity.

• Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

• Take full ownership of kitchen P&L performance.

• Optimize food costing, supplier negotiations, and inventory management.

• Implement cost-control strategies without compromising quality.

• Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

• Recruit, train, and develop Head Chefs and kitchen leadership teams.

• Build a strong leadership pipeline within the culinary division.

• Set performance standards and conduct regular evaluations.

• Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

• Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

• Maintain the highest hygiene, safety, and operational standards across all kitchens.

• Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

• Collaborate with senior management on expansion plans and new outlet launches.

• Lead menu strategy for new concepts, seasonal campaigns, and special events.

• Analyze market trends, competitor activity, and customer preferences.

• Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

• Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

• Strong expertise in kitchen management, menu engineering, and financial control.

• Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

• Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

• Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

• Exceptional leadership, communication, and organizational skills.

• Strong business acumen with the ability to manage budgets and drive profitability.

• Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

• Leadership role with strategic influence across the organization.

• Opportunity to shape and grow a strong culinary brand.

• Competitive salary with performance-based incentives.

• Career growth within a rapidly expanding organization.

• Work with a dynamic and innovative leadership team.

Additional Information

• Working Hours: Flexible, including weekends and public holidays.

• Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.