Executive Chef

Executive Chef – Entertainment Division Department: Food & Beverage Reports To: Director of Operations Supervises: Executive Sous Chef, Sous Chefs, Chefs de Cuisine, Pastry Chef, Chef de Partie, Commis Chefs, and Culinary Team. Purpose and Scope of Position The Executive Chef is responsible for leading all culinary operations across the Entertainment Division, ensuring exceptional food quality, innovation, operational excellence, food safety, and financial performance. The role oversees multiple outlets, events, banquets, and VIP experiences while driving guest satisfaction and developing a high-performing culinary team. 1. Main Duties (Job Related Duties) Culinary Operations • Lead all culinary operations across restaurants, bars, lounges, banquets, and entertainment venues. • Develop innovative menus and maintain food quality, consistency, and presentation standards. • Ensure efficient kitchen operations and compliance with company standards. • Oversee food production for events, VIP functions, and large-scale entertainment operations. Financial Management • Manage kitchen budgets, food costs, labour costs, and inventory. • Control wastage and maximize profitability. • Work with suppliers to ensure quality products and competitive pricing. Leadership • Recruit, train, mentor, and develop the culinary team. • Conduct performance reviews and succession planning. • Foster teamwork and a culture of continuous improvement. Food Safety & Compliance • Ensure full compliance with HACCP, food safety regulations, and company policies. • Conduct regular kitchen inspections and maintain hygiene standards. Guest Experience • Deliver exceptional dining experiences. • Handle guest feedback and continuously improve culinary offerings. Miscellaneous • Support new outlet openings, promotional events, and business initiatives. • Perform any additional duties assigned by Senior Management. Minimum Qualifications • Degree or Diploma in Culinary Arts or Hospitality. • Minimum 10 years' culinary experience, including at least 5 years as an Executive Chef or Executive Sous Chef. • Experience managing multiple restaurants or entertainment venues. • Strong leadership, financial, and operational management skills. • HACCP/Food Safety certification preferred. Key Competencies • Culinary Leadership • Multi-Outlet Operations • Menu Development • Food Cost Control • Budget Management • Team Leadership • HACCP & Food Safety • Guest Experience • Communication Skills • Problem Solving • Decision Making Show more Show less

Degree or Diploma in Culinary Arts or Hospitality. Minimum 10 years' culinary experience, including at least 5 years as an Executive Chef or Executive Sous Chef. Experience managing multiple restaurants or entertainment venues. Strong leadership, financial, and operational management skills. HACCP/Food Safety certification preferred.

Culinary Operations: Lead all culinary operations across restaurants, bars, lounges, banquets, and entertainment venues; Develop innovative menus and maintain food quality, consistency, and presentation standards; Ensure efficient kitchen operations and compliance with company standards; Oversee food production for events, VIP functions, and large-scale entertainment operations. Financial Management: Manage kitchen budgets, food costs, labour costs, and inventory; Control wastage and maximize profitability; Work with suppliers to ensure quality products and competitive pricing. Leadership: Recruit, train, mentor, and develop the culinary team; Conduct performance reviews and succession planning; Foster teamwork and a culture of continuous improvement. Food Safety & Compliance: Ensure full compliance with HACCP, food safety regulations, and company policies; Conduct regular kitchen inspections and maintain hygiene standards. Guest Experience: Deliver exceptional dining experiences; Handle guest feedback and continuously improve culinary offerings. Miscellaneous: Support new outlet openings, promotional events, and business initiatives; Perform any additional duties assigned by Senior Management.