About the role:The primary role of this position is to lead all culinary operations across large-scale events, corporate catering, and private functions. The Executive Chef will be responsible for menu innovation, food quality control, kitchen leadership, cost management, and operational excellence.
Key Accountabilities:- Lead culinary strategy and deliver innovative, seasonal, event-specific menu development aligned to client needs (corporate, weddings, VIP, large-scale functions).
- Maintain exceptional standards of food quality and presentation across all outputs and events.
- Oversee end-to-end kitchen operations (production, preparation, dispatch) and ensure smooth execution of off-site catering events.
- Supervise food preparation timelines and event logistics coordination to ensure on-time, accurate delivery and service readiness.
- Ensure compliance with hygiene, sanitation, and local food safety regulations; implement HACCP procedures and conduct kitchen audits.
- Drive cost control: manage food cost targets, optimize purchasing, minimize waste, and improve portion/production efficiency to protect margins.
- Partner with procurement to negotiate supplier pricing and manage inventory controls effectively.
- Build, develop, and lead a high-performing culinary team through recruitment, training, mentoring, performance evaluations, and SOP implementation.
- Participate in client tastings and menu presentations; collaborate cross-functionally with sales and operations for event planning and execution.
- Address culinary-related client feedback professionally and ensure continuous improvement in service delivery.
Educational Qualifications and Certifications:Diploma or Degree in Culinary Arts or Hospitality Management.
Knowledge:Strong knowledge of international cuisines and banquet/high-volume production; strong understanding of food safety compliance and HACCP standards, including audit readiness and documentation; solid expertise in food cost control, budgeting, inventory optimization, and waste reduction practices.
Technical Skills:Proven capability to manage high-volume catering operations, including production planning, portion control, and operational systems/SOPs; strong organizational skills with the ability to manage multiple large events simultaneously under pressure.
Language Skills:Proficiency in English language is Essential.
Experience:Minimum 8–12 years of experience in catering or large-scale food production; minimum 3–5 years in a senior leadership role (Executive Chef or Sous Chef level).
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