Executive Chef / Culinary Director

About the Role

We are looking for a seasoned and innovative Executive Chef / Culinary Director to lead and manage comprehensive culinary operations. The role involves crafting creative menus, ensuring top-notch food quality and presentation, and upholding rigorous hygiene standards. This leadership position requires overseeing the entire kitchen team, controlling food costs, and delivering a superior dining experience.

Key Duties and Responsibilities

• Manage day-to-day kitchen activities to guarantee consistent quality and presentation of dishes.
• Create and refine menus, recipes, and culinary concepts aligned with customer tastes and business goals.
• Lead, mentor, and train chefs and kitchen personnel.
• Supervise food cost control, inventory management, purchasing, portioning, and kitchen budgeting.
• Enforce adherence to food safety, sanitation, hygiene, and related health regulations.
• Maintain standards for food freshness, taste, and appearance.
• Coordinate among restaurant management, vendors, and internal departments to ensure smooth workflow.
• Organize staff scheduling, conduct performance reviews, oversee hiring, and promote professional growth.
• Oversee maintenance of kitchen equipment and manage storage and stock levels.
• Innovate by introducing new dishes and enhancing existing menus.
• Implement waste reduction strategies and cost-saving kitchen practices.
• Address customer feedback by resolving issues concerning food quality or service.
• Compile and present operational reports, cost assessments, and performance summaries for leadership.
• Carry out additional tasks as assigned by management.

Qualifications and Experience

• Diploma or degree in Culinary Arts, Food Production, Hospitality Management, or a related discipline.
• Extensive background working in professional kitchens, including roles as senior or executive chef.
• Strong expertise in culinary techniques, international cuisine varieties, menu planning, and food styling.
• Demonstrated leadership capability and experience managing culinary teams.
• Comprehensive understanding of food safety protocols, hygiene regulations, and kitchen compliance standards.
• Proficient in food cost calculation, budget oversight, inventory management, and vendor relations.
• Exceptional organizational skills coupled with effective communication and problem-solving abilities.
• Capability to perform efficiently under pressure and handle multiple responsibilities simultaneously.
• Creative, attentive to detail, professional, and committed to culinary distinction.