HIRING EXECUTIVE CHEF

We are hiring for Executive Chef for the Leading Hospitality group. We are seeking an experienced and creative Executive Chef to lead all culinary operations and deliver exceptional dining experiences. The ideal candidate will oversee kitchen management, menu development, food quality, cost control, team leadership, and operational excellence while maintaining the highest hospitality and food safety standards. We are hiring for executive chef for the Leading Hospitality group.

Key Responsibilities:

Kitchen & Culinary Operations

• Oversee all kitchen operations including restaurants, banquets, room service, and specialty dining outlets.
• Ensure consistent food quality, presentation, and service standards.
• Manage daily culinary production and workflow efficiency.

Menu Development & Innovation

• Design and develop seasonal menus and culinary concepts.
• Introduce innovative dishes aligned with guest preferences and market trends.
• Standardize recipes and maintain consistency across operations.

Team Leadership & Staff Management

• Recruit, train, supervise, and develop kitchen staff.
• Prepare schedules and manage workforce planning.
• Conduct performance evaluations and foster a high-performance culture.

Food Quality & Guest Experience

• Ensure exceptional guest dining experiences through quality and consistency.
• Address guest feedback and implement service improvements.
• Maintain presentation and portion control standards.

Cost Control & Financial Management

• Manage food cost, inventory, and kitchen budgets.
• Control wastage and optimize operational expenses.
• Monitor purchasing and supplier performance.

Hygiene, Safety & Compliance

• Ensure compliance with food safety, hygiene, and hospitality standards.
• Maintain cleanliness and kitchen SOPs.
• Conduct regular inspections and implement corrective actions.

Vendor & Inventory Management

• Coordinate procurement of ingredients and kitchen supplies.
• Monitor stock levels and maintain inventory controls.

Requirements:

• Bachelor’s Degree / Diploma in Culinary Arts, Hospitality Management, or related field.
• 8–12 years of culinary experience with progressive leadership exposure in hotels, resorts, or hospitality operations.
• Strong expertise in kitchen management, menu planning, and food cost control.
• Excellent leadership, creativity, and organizational skills.

Preferred Skills:

• Culinary leadership
• Menu planning & innovation
• Food cost & inventory management
• Kitchen operations management
• Team development
• Quality assurance
• Guest satisfaction focus