Executive Chef - Luxury Catering Business

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About the Role

Executive Chef

Key Responsibilities

• Lead the creation, planning, and execution of premium menus for weddings, social events, and high-end corporate functions.
• Interact directly with clients (HNIs, wedding planners, and premium event agencies) to understand their needs and customize menu experiences.
• Manage complete kitchen operations, ensuring quality, hygiene, and service excellence at all times.
• Oversee food production for large-scale luxury events with precision and consistency.
• Innovate new dishes and culinary concepts aligned with luxury catering standards and market trends.
• Train, mentor, and supervise the culinary team to maintain top-tier standards.
• Coordinate closely with sales and operations teams to ensure seamless event execution.
• Conduct tasting sessions, menu showcases, and client meetings with confidence and professionalism.
• Maintain strict cost control, inventory planning, and vendor management processes.

Required Qualifications & Experience

• 8 to 18 years

  of professional experience (mandatory).
• Background in

  luxury hotels (5-star or premium hospitality venues)

  is essential.
• Strong client-facing skills with the ability to confidently present menus and concepts.
• Expertise in multi-cuisine menus, banquet-style operations, and large-scale event catering.
• Strong leadership, team management, and communication skills.
• Deep understanding of luxury culinary standards and guest expectations.
• Ability to thrive in a fast-paced, high-pressure events environment.

Key Competencies

• Luxury Culinary Expertise
• Client Interaction & Presentation Skills
• Menu Innovation & Event Customization
• Leadership & Team Management
• High-Volume Production Excellence
• Quality & Hygiene Compliance
• Creativity with Attention to Detail
• Strong Operational Coordination