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The Role:

The Company is looking for an Executive Chef to be part of the development and operational team for different concept and type of cuisine.

The Company are currently developing 5 new F&B concept and need a passionate Executive Chef able to handle the kitchen to be part of it. From healthy concept to burgers, the person should be creative with a variety of different cuisine.


Major Responsibilities:


•   Develop recipes in accordance to the concept

•   Develop kitchen layout

•   Determine the kitchen equipment necessary to the concept and operational work (OPEX / CAPEX)

•   Plan menus for all food outlets in accordance with the concept

•   Lead and organize testing

•   Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. 

•   Approve the requisition of products and other necessary food supplies. 

•   Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always. 

•   Establish controls to minimize food and supply waste and theft. 

•   Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 

•   Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices. 

•   Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitors actual financial results; take corrective action as necessary to help assure that financial goals are met. 

•   Attend food and beverage staff and management meetings. 

•   Cook or directly supervise the cooking of items that require skillful preparation. 

•   Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. 

•   Evaluate food products to assure that quality standards are consistently attained. 

•   Interact with food and beverage management to assure that food production consistently exceeds the expectations of guests. 

•   Evaluate products to assure that quality, price and related goods are consistently met. 

•   Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of the-art techniques, equipment and terminology. 

•   Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. 

•   Provide training and professional development opportunities for all kitchen staff. 

•   Support safe work habits and a safe working environment always. 



•   Handle different outlets at the same time

•   Interview, select, train, supervise, counsel and discipline all employees in the department. 

•   Provide, develop, train, and maintain a professional work force. 

•   Ensure all services to members are conducted in a highly professional and efficient manner. 

•   Ensure a safe working environment and attitude on the part of all employees in areas of responsibility 

•   Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. 

•   Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. 

•   Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat coworkers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.


Qualifications & Desired Skills:

  • A University Degree
  • 5-10 years experience as an Executive Chef, and previous experience of managing multiple restaurant units at a senior level
  • Fluent in English
  • Culinary and management diploma  
  • Proven different type of cuisine
  • Knowledge of Food nutriments and benefits
  • Creative
  • Excellent skill in menu creation 
  • Pre-opening & Opening experience
  • Recruitment & training experience
  • Computer skills (excel, email, MICROS)

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