Executive Chef

We are looking for a creative and proficient in all aspects of food preparation, Executive Chef.

You will be “the chief” and maintain complete control of the kitchen.

As the executive chef, you will be responsible for ensuring manage the quality of food up to

standard, while effectively controlling and monitoring of cost, inventory, staff, and finances.

Key Responsibility:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Key Requirements:

• Proven working experience as an Executive Chef of 4-star above for minimum 5 years
• Excellent record of kitchen management
• Excellent understanding about food cost
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Design menus that enhance customers’ culinary experience while keeping up high
• quality
• Ensure that all food preparation is in accordance with regulatory guidelines
• Design standardized food presentation guidelines for each dish
• Monitor inventory levels of commonly used items
• Look for ways to reduce spoilage of infrequently used items
• Hire, train, and mange staff regularly
• Working knowledge of various computer software programs (MS Office, F&B system,
• POS)
• BS degree in Culinary science or related certificate