Executive Chef

 

Description:

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our newly established catering company. The ideal candidate will play a key role in setting up the kitchen from scratch, including kitchen layout design, equipment planning, menu development, and team building. This position requires a hands-on leader with strong technical expertise, creativity, and proven ability to manage large-scale catering operations efficiently.

 

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Key Responsibilities

 

Kitchen Setup & Operations

• Design and oversee kitchen layout and workflow for efficiency and compliance with hygiene standards.

• Select, recommend, and coordinate procurement of kitchen equipment and tools.

• Implement food safety, hygiene, and sanitation standards in line with local regulations.

 

Menu Development & Food Quality

• Create and standardize recipes tailored to diverse catering needs (corporate, industrial, events).

• Plan menus based on cost, nutritional value, variety, and client preferences.

• Develop and implement costing systems for recipes and menus to maximize profitability.

• Ensure consistency in taste, presentation, and portion control.

 

Leadership & Team Management

• Recruit, train, and develop the culinary team (chefs, cooks, kitchen helpers).

• Provide ongoing coaching, mentoring, and performance management.

• Foster teamwork, accountability, and a high-performance culture in the kitchen.

 

Procurement & Cost Control

• Collaborate with procurement to source quality raw materials at competitive prices.

• Monitor inventory, reduce wastage, and ensure efficient stock rotation.

• Control food costs within agreed budgets and implement cost-saving initiatives.

 

Client Engagement & Innovation

• Work closely with operations and sales teams to tailor menus for clients.

• Innovate with new recipes and presentations to keep offerings fresh and competitive.

• Participate in client tastings, presentations, and service demonstrations.

 

Compliance & Standards

• Ensure compliance with municipality, HACCP, and food safety regulations.

• Establish standard operating procedures (SOPs) for kitchen operations.

• Maintain records for audits and inspections.

 

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Key Skills & Qualifications

• Proven experience as an Executive Chef / Head Chef in catering, banquets, or large-scale food production.

• Strong knowledge of kitchen design, equipment selection, and setup.

• Expertise in menu planning, food costing, and budgeting.

• Excellent knowledge of HACCP, food safety, and hygiene standards.

• Strong leadership, team-building, and training skills.

• Creative and innovative approach to recipe development and presentation.

• Ability to work under pressure and meet tight deadlines.

• Excellent communication, organization, and problem-solving skills.

• Culinary degree or diploma from an accredited institution preferred.