Executive Chef

We are seeking an experienced and creative Executive Chef to lead kitchen operations, ensure exceptional food quality, and manage culinary staff. The ideal candidate will be responsible for menu development, food safety compliance, cost control, and delivering a high standard of culinary excellence.

• Oversee daily kitchen operations and ensure high-quality food preparation and presentation
• Develop and update menus in line with customer preferences and seasonal availability
• Supervise, train, and manage kitchen staff and ensure efficient workflow
• Ensure compliance with food safety, hygiene, and HACCP standards
• Control food costs, minimize waste, and manage inventory and purchasing
• Maintain cleanliness, organization, and safety standards in the kitchen
• Coordinate with management regarding budgets, staffing, and kitchen requirements
• Monitor customer feedback and continuously improve food quality and service

• Diploma or certification in Culinary Arts or Professional Cooking
• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef
• Strong leadership and team management skills
• In-depth knowledge of international and local cuisines
• Knowledge of food safety regulations and HACCP standards
• Ability to work under pressure and manage multiple tasks
• Excellent organizational and time-management skills

• Experience in hotels, fine dining restaurants, or large-scale catering
• Menu costing and budgeting experience
• Creativity and innovation in menu planning

Interested candidates are requested to send their CV to the following email address:

Please mention “Executive Chef” in the email subject line.