Corporate Executive Chef

Job Title: Executive Corporate Chef

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Position Overview

We are seeking an innovative and experienced Executive Corporate Chef to lead culinary operations across multiple outlets. This role demands a visionary leader adept at menu development, kitchen management, staff training, and upholding the highest standards in food quality and presentation. The ideal candidate will possess a deep understanding of current food trends, cost control, and operational efficiency.

Key Responsibilities

Culinary Leadership & Innovation

• Develop and execute innovative menus that align with the brand’s identity and customer preferences.
• Research industry trends and incorporate new techniques and ingredients into the culinary offerings.
• Ensure consistency in food quality, presentation, and taste across all outlets.

Operational Management

• Oversee multiple kitchens, ensuring smooth operations and adherence to standard operating procedures (SOPs).
• Implement cost-effective strategies for food procurement, inventory management, and waste reduction.
• Ensure compliance with health, safety, and hygiene regulations across all locations.

Team Development

• Train and mentor kitchen staff, fostering a culture of excellence and continuous improvement.
• Develop and enforce SOPs for kitchen operations.
• Work closely 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 ensure alignment of 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 with the ability to manage multiple kitchen teams.

• Expertise

  : Expertise in menu engineering, food costing, and kitchen operations.

• Culinary Knowledge

  : Excellent understanding of international and local cuisines.

• Business Acumen

  : Strong business acumen with experience in budgeting and cost control.

• Innovation

  : Ability to innovate and adapt to changing food trends.

• Education

  : Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.