EXECUTIVE CHEF

Lead, supervise, and develop all chefs and kitchen teams. Manage multiple kitchen sections and buffet stations. Maintain high standards of food quality, taste, presentation, hygiene, and consistency. Create and develop new dishes, buffet items, promotions, and seasonal menus. Control food cost, recipe costing, portion control, waste, and kitchen expenses. Find practical ways to reduce costs while maintaining food quality. Prepare and maintain standardized recipes and kitchen procedures. Train and develop chefs from different sections. Monitor food preparation, production, storage, and buffet replenishment. Work closely with the GM and management team on menu planning and kitchen operations. Ensure proper stock usage and minimize food waste and loss. Solve kitchen problems professionally and make effective decisions during busy operations.

Minimum 5+ years of senior culinary leadership experience. Previous Executive Chef / Chef de Cuisine / Senior Head Chef experience preferred. Strong experience managing multiple kitchen teams. Buffet/high-volume restaurant experience is an advantage. Able to create new menus and improve existing menus. Strong costing and cost-control skills. Good communication and leadership skills.

Bonus and allowance

attractive salary

Weekly day off

Friendly working environment

Growing opportunities