Corporate Executive Chef

Executive Corporate Chef

We are seeking an innovative and experienced Executive Corporate Chef to lead culinary operations across multiple outlets.

This role demands a visionary leader adept at menu development, kitchen management, staff training, and upholding the highest standards in food quality and presentation.

Key Responsibilities

• Culinary Leadership & Innovation:

• Develop and execute innovative menus that align with the brand's identity and customer preferences.

• Research industry trends and incorporate new techniques and ingredients into the culinary offerings.

• Ensure consistency in food quality, presentation, and taste across all outlets.

• Operational Management:

• Oversee multiple kitchens, ensuring smooth operations and adherence to standard operating procedures (SOPs).

• Implement cost-effective strategies for food procurement, inventory management, and waste reduction.

• Ensure compliance with health, safety, and hygiene regulations across all locations.

• Team Development:

• Train and mentor kitchen staff, fostering a culture of excellence and continuous improvement.

• Develop and enforce SOPs for kitchen operations.

• Work closely with the management team to achieve business goals and customer satisfaction.

• Collaboration & Communication:

• Collaborate with the marketing team to develop promotional food events and seasonal menus.

• Establish and maintain strong relationships with suppliers and vendors.

• Communicate effectively with all stakeholders to ensure alignment of culinary initiatives with business objectives.

Key Requirements

• Experience: Proven experience as an Executive Chef or Corporate Chef in the F&B/hospitality industry.

• Leadership: Strong leadership skills with the ability to manage multiple kitchen teams.

• Expertise: Expertise in menu engineering, food costing, and kitchen operations.

• Culinary Knowledge: Excellent understanding of international and local cuisines.

• Business Acumen: Strong business acumen with experience in budgeting and cost control.

• Innovation: Ability to innovate and adapt to changing food trends.

• Education: Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or a related field.