Job Description As Executive Chef, you will oversee all kitchen operations, ensuring exceptional food quality, consistency, and presentation while fostering a positive and productive team culture. You will lead the culinary vision, innovate menus, and work closely with senior leaders to deliver a seamless and memorable guest experience. This role requires a balance of creativity, operational discipline, and strong leadership—perfect for a chef who thrives in a dynamic, fast-paced environment. About the Role Hands-on leadership in daily kitchen operations, with active engagement and support for the team. Lead, mentor, and develop a team of chefs and kitchen porters to deliver consistent, high-quality service. Create, innovate and execute menus, plan dishes, and develop recipes. Manage food and labour costs, oversee budgeting, and maintain strong cost-control practices. Monitor stock levels, manage supplier relationships, and ensure accurate inventory control. Maintain and enforce high standards of food safety, hygiene, and workplace compliance. Drive efficiency and operational excellence while maintaining creativity, flavour, and presentation standards. Work closely with the General Manager and all teams to ensure seamless service and exceptional guest satisfaction.
