Corporate Executive Chef

As an Executive Corporate Chef, you will be responsible for leading culinary operations across multiple outlets with the following key responsibilities: - Culinary Leadership & Innovation: - Develop and execute innovative menus aligned with the brand's identity and customer preferences. - Research industry trends to incorporate new techniques and ingredients into culinary offerings. - Ensure consistency in food quality, presentation, and taste across all outlets. - Operational Management: - Oversee multiple kitchens to ensure smooth operations and adherence to SOPs. - Implement cost-effective strategies for food procurement, inventory management, and waste reduction. - Ensure compliance with health, safety, and hygiene regulations at all locations. - Team Development: - Train and mentor kitchen staff to foster a culture of excellence and continuous improvement. - Develop and enforce SOPs for kitchen operations. - Collaborate 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 align 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 managing multiple kitchen teams. - Expertise: Menu engineering, food costing, and kitchen operations. - Culinary Knowledge: Understanding of international and local cuisines. - Business Acumen: Budgeting and cost control experience. - Innovation: Ability to adapt to changing food trends. - Education: Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or related field.,