EXECUTIVE CHEF / HEAD CHEF (WESTERN CUISINE)

EXECUTIVE CHEF

Responsibilites:

1) Provide overall culinary leadership and direction across all outlets to ensure operational excellence and consistency.

2) Develop, standardize, and maintain recipes, SOPs, food preparation methods, and plating standards across the group.

3) Ensure all food produced consistently meets established quality, taste, presentation, and brand standards.

4) Lead menu planning, seasonal menu updates, product enhancement initiatives, and culinary innovation activities.

5) Drive Research & Development (R&D) initiatives including new product development, market trend analysis, menu innovation, and continuous improvement of existing offerings.

6) Conduct food tasting, product testing, and menu evaluation to ensure commercial viability and customer satisfaction.

7) Work closely with Operations and Management teams to support successful rollout and execution of new menu items.

8) Oversee kitchen operations across multiple outlets to ensure efficiency, consistency, and compliance with company standards.

9) Implement effective food costing, portion control, yield management, and wastage reduction initiatives.

10) Monitor kitchen KPIs including food cost, productivity, operational performance, and food quality standards.

11) Support new outlet openings, kitchen setup, and operational stabilization.

12) Lead, coach, and develop kitchen leadership teams while building succession pipelines.

13) Establish structured training and development plans to strengthen team capability and operational standards.

14) Ensure full compliance with food safety, hygiene, sanitation, and regulatory requirements.

15) Implement kitchen audit processes and drive corrective action plans where necessary.

Requirements:

1) Minimum 10–15 years of professional culinary experience, with at least 5 years in a senior leadership role as an Executive Chef or equivalent.

2) Strong hands-on expertise in Western cuisine and café dining concepts.

3) Proven experience managing multi-outlet café or restaurant operations.

4) Experience in menu development, product innovation, and culinary R&D.

5) Strong commercial acumen with solid understanding of food costing, budgeting, and kitchen controls.

6) Demonstrated ability to lead large kitchen teams and manage change within a growing organization.

7) Excellent leadership, communication, problem-solving, and stakeholder management skills.

8) Passionate, organized, and driven with a strong commitment to quality, consistency, and continuous improvement.



HEAD CHEF

Responsibilities:

1) Lead and manage the daily kitchen operations to ensure smooth and efficient execution.

2) Ensure all food prepared meets company standards for quality, taste, consistency, and presentation.

3) Maintain compliance with recipes, SOPs, portion control, and food preparation standards.

4) Monitor food cost, wastage, inventory levels, and stock management to achieve budget targets.

5) Plan manpower allocation and kitchen scheduling to optimize productivity and service efficiency.

6) Supervise, coach, and develop kitchen team members to enhance their skills and performance.

7) Ensure kitchen cleanliness, hygiene, food safety, and sanitation standards are maintained at all times.

8) Conduct regular stock counts and ensure proper inventory control procedures are followed.

9) Work closely with Management and Operations teams to support menu launches, promotions, and new initiatives.

10) Assist in menu development, product improvement, and food tasting sessions.

11) Monitor kitchen KPIs including productivity, food quality, customer feedback, and operational performance.

12) Support new outlet openings, kitchen setup, and operational stabilization where required.

13) Ensure compliance with all company policies, food handling regulations, and health authority requirements.

14) Create a positive kitchen culture focused on teamwork, accountability, discipline, and continuous improvement.

Requirements:

1) Minimum 8–10 years of professional culinary experience with at least 3 years in a Head Chef leadership role.

2) Strong hands-on experience in Western cuisine and café dining operations.

3) Experience managing kitchen operations in a fast-paced café or restaurant environment.

4) Good understanding of food costing, inventory management, and kitchen controls.

5) Strong leadership and people management skills with the ability to coach and develop teams.

6) Ability to work under pressure and manage multiple priorities effectively.

7) Excellent communication, problem-solving, and decision-making skills.

8) Passionate about food quality, consistency, and delivering exceptional guest experiences.