Role Overview
The Company seeks to engage an experienced and highly professional Executive Chef responsible for overseeing meal planning, food preparation, and kitchen operations at an executive level. The role requires consistent delivery of high-quality meals, strong kitchen management, and strict adherence to hygiene and safety standards.
Key Responsibilities
- Plan, prepare, and present high-quality meals (local and continental)
- Develop structured and cost-effective menus
- Oversee daily kitchen operations and ensure efficiency
- Maintain high standards of hygiene, cleanliness, and food safety
- Monitor food inventory, control waste, and manage kitchen supplies
- Ensure consistency in taste, presentation, and service delivery
Qualification & Experience
- Relevant certification in Culinary Arts or related field
- Minimum of 5–10 years’ experience, with exposure at an executive level
- Proven experience in preparing a wide variety of meals
- Experience in corporate, hospitality, or high-standard environments
Key Requirements
- Strong culinary and food presentation skills
- High level of discipline, organization, and attention to detail
- Ability to manage kitchen operations independently
- Strong understanding of hygiene and food safety standards
