Executive Chef

About the role

We are seeking an Executive Chef to lead all culinary operations, from menu creation to kitchen staff management, ensuring high-quality food and service standards across bakery, pastry and hot-kitchen divisions.

Key responsibilities

• Design and launch new kitchen facilities, including layout planning, equipment selection, supplier trials, food safety licensing and mock runs.
• Oversee daily production planning, workflow execution, inventory control, and contingency procedures to meet forecasted demand.
• Develop and document master recipes, SOPs, portion sizes, allergen information and conduct shelf-life testing, menu engineering and sensory evaluations.
• Manage full recipe costing, yield analysis, waste reduction and collaborate with Finance on food cost variances and pricing structures.
• Lead recruitment, training and performance management of kitchen supervisors and production staff, fostering a culture of ownership and food safety.

Required profile

• Minimum 10 years experience as an Executive Chef or equivalent senior culinary leadership role.
• Bachelor’s degree or equivalent professional experience.
• Proven leadership, communication and organisational abilities in fast-paced, high-pressure environments.
• Strong understanding of food and labour cost management.

Required skills

• HACCP and food safety compliance implementation.
• Recipe costing, yield analysis and waste control.
• Inventory management and supplier evaluation.
• Menu engineering, sensory evaluation and shelf-life testing.
• Production scheduling and workflow optimisation.