REQ14528 Executive Chef (Open Date: 01/05/2026)
POSITION SUMMARY:
The Executive Chef is responsible for delivering on Company vision, standards and objectives through a strategic approach to manage a business operation that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best practice.
PRIMARY RESPONSIBILITIES:
- Check labour cost on a daily basis and ensure awareness of labour cost at all times during the month
- Maximise employee productivity and achieve optimum staffing levels to minimise payroll
- Ensure that Company policies and procedures are strictly adhered to by all kitchen employees
- Drive the business in order to increase revenue
- Prepare annual operating budget and follow thoroughly
- Meet daily with Restaurant Manager; discuss day to day operational issues and future operational strategies
- Concentrate on repetitive business/customers by implementing special promotions, food activities, cultural information
- Ensure the product consistency is attained in regards to appearance and taste
- Ensure the Executive Sous Chef and Executive Chef are informed of daily operations
- Establish and manage effective workplace relationships
- Communicate effectively by collecting information from appropriate sources and considering audience when
delivering information - Adjust interpersonal style to individual and environment
- Network to build relationships for organisation’s benefit
- Provide guidance and support to team and colleagues
- Maximise employee productivity and achieve optimum staffing levels to minimise payroll
- Maintain records of all training
- Maintain food cost in kitchen to parameter given by the company
- Check food cost on a daily basis and ensure continual awareness of monthly food cost
- Ensure the kitchen reflects the flair, creativity and quality expected by Company
- Keep outlet ahead of Food Safety and Food hygiene standards
Experience
- Minimum 15 years of progressive combined experience in 5 star international hotels/resorts F&B department, and/or in free-standing restaurants, of which 8 years in a management level.
Education
- Relevant Chef Training / Accreditation
- Relevant Qualification in hospitality / kitchen management
- Relevant Qualification in Food Hygiene and safety ( preferred HACCP / SO22000)
Skills / Competencies
- Hands-on, cuisine oriented primary skill set
- Must understand the difference between management and leadership, and be able to apply both
- Competent with all basic Microsoft functions, including Word, Excel and Outlook
- Good understanding of food cost
- Quality management and quality control
- Good command in spoken and written English and Chinese.
- Ability to work on flexible shift including overnight, weekends and holiday on rotation basis