Executive Chef

Key Responsibilities

• Lead and manage all daily kitchen operations.
• Remain actively involved in food preparation and service.
• Ensure consistently high food quality, presentation and service standards.
• Develop menus, recipes and seasonal offerings.
• Manage food costs, budgets, stock control and gross profit.
• Oversee purchasing, supplier relationships and inventory management.
• Ensure compliance with all food safety, hygiene and health regulations.
• Recruit, train, mentor and develop kitchen staff.
• Manage staff rosters, performance and productivity.
• Drive continuous improvement in kitchen efficiency and customer satisfaction.
• Support catering requirements for functions and events.

• 2 Sous Chefs
• 1 Chef de Partie
• 2 Sushi Chefs
• 2 Demi Chef de Parties
• 2 First Cooks
• 3 Pizza Chefs
• 4 Scullers
• 1 Storeman
• 1 Waste & Recycling Attendant

• Diploma in Culinary Arts (essential).
• Hospitality Management qualification advantageous.
• Minimum 5 years' experience as an Executive Chef or Senior Head Chef within a high-volume hospitality environment.
• Proven experience leading and developing large kitchen teams.
• Strong financial acumen with experience managing food costs, budgets and stock control.
• Excellent menu planning and supplier management experience.
• Sound knowledge of food safety, HACCP and health regulations.
• Computer literacy (MS Office and kitchen/POS management systems).

• Exceptional culinary expertise.
• Strong leadership and people management skills.
• Commercially minded with sound financial acumen.
• Excellent planning and organisational ability.
• Calm under pressure with strong problem-solving skills.
• Passion for delivering exceptional food and customer experiences.
• Hands-on leader who leads by example and enjoys working alongside the team.
• High attention to detail and commitment to maintaining exceptional standards.