Executive Chef
Core
Plan and manage day-to-day kitchen operations, oversee staff, develop menu rotations, and control budgets to ensure food quality and safety standards.
Role type
Executive Chef
Builds
Food production for customers in hotels, restaurants, or catering environments
Domain
Hospitality / Food Service
Required skills
Kitchen operations management, menu development, budget and cost control, HACCP food safety, large-scale food production, hands-on cooking, team leadership, administrative management
Preferred skills
Experience in international 4-5 star hotels, upscale chain restaurants, or institutional catering, knowledge of contemporary food presentation trends
Technologies
HACCP
Responsibilities
Oversee kitchen and service staff, develop menu rotations, manage department expenses including food cost and supplies, monitor food quality and safety standards, prepare and cook foods for regular service and special events, improve service through coaching and communication
Seniority
Senior, hands-on IC