Executive Chef

leads the kitchen operations, ensures high-quality food production and presentation, manages food cost and inventory, maintains food safety standards, and develops the culinary team to deliver a consistent guest experience.

Key Responsibilities includes;

Kitchen leadership: Direct daily kitchen workflow, manage stations, and ensure timely, high-quality output.
Menu planning & culinary development: Create/refresh menus, seasonal specials, and recipe standards.
Food quality & consistency: Maintain taste, portion control, plating standards, and presentation.
Cost control: Monitor food/labor costs, reduce waste, manage purchasing decisions.
Inventory & purchasing: Manage stock levels, order supplies, coordinate with vendors.

Required Qualifications & skills

Culinary education or equivalent experience, Leadership skills: ability to train, motivate, and manage under pressure.
Excellent organization & time management.
Strong communication with management and the front-of-house team.

Benefits  includes: pension scheme, health insurance, paid vacation/holiday, maternity/paternity/sick leave (paid) and performance bonuses.