Executive Group Chef

Bachelor’s degree (S1) in Culinary Arts, Hospitality Management, or a related field is preferred

Minimum 3–5 years of experience as a Chef or Italian/Western Chef

Strong knowledge of classic and modern Italian/Western cuisine, including pasta, pizza, risotto, antipasti, main courses, and Italian desserts

In-depth understanding of authentic Italian/Western ingredients.

Ability to prepare fresh pasta and basic dough (an advantage)

Good understanding of food safety and hygiene standards (HACCP)

Experienced in recipe costing and food cost control

Able to maintain consistency in taste, quality, and plating

Creative in menu development while respecting authentic Italian recipes

Strong leadership skills and ability to work collaboratively with the kitchen team

Able to work well under pressure in a fast-paced restaurant environment

Disciplined, responsible, and possessing a positive work attitude

Willing to work on a shift basis, including weekends and public holidays

Job Description:

Prepare, cook, and present Italian/Western dishes in accordance with the restaurant’s recipe and quality standards

Ensure consistency in taste, presentation, and portioning for every menu item

Develop and refine Italian menus in line with the restaurant’s concept

Manage daily kitchen operations, including food preparation (prep), cooking, and plating

Ensure kitchen cleanliness and strict compliance with food safety and hygiene standards (HACCP)

Control the use of ingredients to minimize waste and maintain food cost efficiency

Inspect the quality and freshness of raw ingredients prior to use

Arrange kitchen staff schedules and provide clear direction to the kitchen team

Train and mentor kitchen staff on cooking techniques, standard recipes, and SOPs

Coordinate with management regarding ingredient requirements, equipment, and menu development

Manage food inventory and place orders according to operational needs

Handle food-related complaints and implement corrective actions when necessary

Ensure the kitchen operates effectively, efficiently, and in line with the restaurant’s operational targets

How many years' experience do you have as an Executive Chef?