Executive Chef

Position Purpose

The Executive Chef is the Chief Culinary and Operational Strategist, holding ultimate creativity, quality, and fiscal accountability for the entire catering operation.

This role's core purpose is to define and drive the culinary brand identity while ensuring the maximum profitability, consistency, and operational excellence of all food production. They are the senior leader responsible for strategic menu development, strict financial management, and guaranteeing the flawless quality of every dish served both in the unit and at all catering events.

The Executive Chef is responsible for overseeing the culinary operations of the catering services within the group. This includes menu development, food quality control, kitchen staff management, and ensuring compliance with health and safety regulations. The Executive Chef will play a pivotal role in maintaining the high standards of food quality and service that the group is known for.

Main Responsibilities

Strategic Leadership and Management

• Vision and Standards : Define and maintain the highest culinary standards, creativity, and quality across all food products and service execution, ensuring alignment with the brand's vision and reputation.
• Team Command : Recruit, train, mentor, and manage the entire culinary brigade, including the Executive Sous Chef and Chef De Cuisines. Foster a culture of excellence, discipline, and professional development.
• Financial Performance : Assume ultimate accountability for the kitchen's financial health. Develop and manage the annual culinary budget, control food and labor costs, and implement strategies to minimize waste and maximize profitability.
• Policy and Compliance : Establish, implement, and enforce all kitchen policies, safety protocols, and health regulations (HACCP included). Ensure the facility maintains full compliance with local and corporate standards.

Culinary Development and Production

Event Execution and Client Relations

Key Competencies