Executive Chef

Job Summary:

Kitchen leadership & managementLead, train, and schedule kitchen staff (chefs, line cooks, prep cooks, dishwashers).
Maintain a productive, safe, and organized kitchen workflow.
Menu & food quality Develop and update menus (seasonal updates, special events, promotions).
Ensure dishes meet quality standards for taste, presentation, and portion control.
Handle recipe development, scaling, and standardization.
Food production & execution Oversee daily food prep and cooking (directly or through sous chefs/line cooks).
Maintain consistency across shifts and stations.
Food safety & sanitation Ensure compliance with food safety regulations (e.g., HACCP principles).
Maintain correct temperatures, labelling, storage, and cleaning procedures.

Required Qualifications & skills

Culinary education (preferred) such as culinary arts diploma/degree.

Leadership and staff management
Menu planning and culinary creativity with consistency
Strong organizational and time-management skills
Budgeting, cost control, and inventory management
Communication skills (with both kitchen and management teams).

Benefits from employer includes: retirement plan, health insurance, paid vacation/holiday, sick leave , maternity/paternity leave,  performance bonuses and allowance.

International Jobs
⟦0100⟧
Hotel Management Sector