Job Overview

A premium bakery and restaurant is seeking an experienced and innovative Executive Chef to lead kitchen operations, uphold exceptional culinary standards, and drive efficient, cost-effective food production.

Key Responsibilities

• Develop, plan, and update bakery and restaurant menus
• Lead, supervise, and motivate kitchen and bakery staff
• Ensure consistent food quality, presentation, and portion control
• Manage food costs through effective stock control and waste reduction
• Standardize recipes, preparation methods, and plating guidelines
• Enforce food safety, hygiene, and sanitation standards
• Oversee kitchen inventory, supplier requisitions, and stock rotation
• Train and mentor kitchen staff on cooking techniques and food safety
• Coordinate with management on promotions, specials, and seasonal menus
• Maintain a clean, organized, and efficient kitchen environment

Qualifications & Skills

• Diploma or Professional Certification in Culinary Arts or related field
• Proven experience as an Executive Chef or Senior Chef
• Strong leadership and team management skills
• In-depth knowledge of food safety and hygiene standards
• Creative approach to menu development and presentation
• Excellent cost control and budgeting skills
• Ability to work under pressure and meet service deadlines

What We Offer

• Competitive remuneration package
• Opportunity to lead a professional kitchen team
• Creative freedom within a premium brand

• Develop, plan, and update bakery and restaurant menus
• Lead, supervise, and motivate kitchen and bakery staff
• Ensure consistent food quality, presentation, and portion control
• Manage food costs through effective stock control and waste reduction
• Standardize recipes, preparation methods, and plating guidelines
• Enforce food safety, hygiene, and sanitation standards
• Oversee kitchen inventory, supplier requisitions, and stock rotation
• Train and mentor kitchen staff on cooking techniques and food safety
• Coordinate with management on promotions, specials, and seasonal menus
• Maintain a clean, organized, and efficient kitchen environment

• Strong leadership and team management skills
• In-depth knowledge of food safety and hygiene standards
• Creative approach to menu development and presentation
• Excellent cost control and budgeting skills
• Ability to work under pressure and meet service deadlines

• Diploma or Professional Certification in Culinary Arts or related field
• Proven experience as an Executive Chef or Senior Chef