Your Role as Executive ChefAs our Executive Chef, you will be the creative and operational head of our kitchen. You will lead a talented team across continental, pan-asian, and bakery sections. Your role will be a balance of hands-on excellence, team development, cost management, and innovation — all while upholding Sequoia’s mission of positive nutrition and guest delight. Key ResponsibilitiesLead, mentor, and train chefs across multiple sections (Continental, Pan-Asian, Bakery, Pastry) Plan and execute menus that are creative, cost-effective, and nutrition-forward Maintain food quality, taste, presentation, and consistency at all times Ensure kitchen discipline, hygiene, and SOP adherence Uphold and embody Sequoia’s core values in everyday leadership Collaborate with management on promotions, seasonal menus, and events Control food cost, wastage, and inventory through smart systems Maintain vendor relationships and support ethical, sustainable sourcing What We’re Looking ForMinimum 10 years in professional kitchens (including 2+ years as Sous Chef or above) Expertise in continental or fusion cuisine (pan-Asian or plant-based is a big plus) Strong leadership and people management skills Ability to create systems, train teams, and solve problems with calmness Passion for healthy, plant-forward food Clear understanding of cost control, hygiene standards, and food safety Open to feedback, experimentation, and continuous learning High emotional intelligence, humility, and a positive attitude What You’ll GetA value-driven, collaborative work environment Creative freedom and support from owners who care Opportunity to shape the future of a growing, mission-led brand Competitive pay, bonus incentives, and team meals Respect, recognition, and a chance to lead with impact
