Job Description – Executive Chef

Position: Executive Chef
Department: Kitchen / Food & Beverage Operations
Experience: 8–12 Years
Reporting To: Operations Manager / Unit Head

Job Summary

We are looking for an experienced Executive Chef to lead the kitchen operations of a corporate kitchen and café. The candidate will be responsible for menu planning, food quality, kitchen production, food cost, inventory, hygiene, team management and timely meal service while maintaining high standards of food safety and customer satisfaction.

Key Responsibilities
- Lead and manage the overall kitchen operations for the corporate kitchen and café.
- Plan and execute daily menus based on client requirements, meal plans and customer preferences.
- Ensure consistent taste, quality, presentation and portion control across all food items.
- Supervise food preparation, cooking, plating and service operations.
- Develop and standardize recipes, portion sizes and production methods.
- Plan daily food production based on expected meal volumes and avoid overproduction.
- Monitor food cost,



raw material consumption and food wastage.
- Coordinate with Procurement/Stores for timely availability of quality ingredients and kitchen supplies.
- Monitor inventory levels, stock rotation, expiry and proper storage of food materials.
- Ensure compliance with FIFO/FEFO and appropriate food storage practices.
- Work closely with the Hygiene Manager to maintain food safety, hygiene and sanitation standards.
- Ensure proper temperature control, food handling and protected cooking practices.
- Maintain high standards of kitchen cleanliness and employee personal hygiene.
- Lead, train and supervise Sous Chefs, CDPs, Commis, kitchen helpers and café staff.
- Prepare duty rosters and allocate responsibilities to kitchen team members.
- Monitor staff attendance, grooming, discipline and productivity.
- Coordinate with HR regarding new joiners, manpower requirements, attendance and employee-related matters.
- Hand

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