Executive Chef

SUMMARY:
The Executive Chef is responsible for the overall management and operation of the kitchen, ensuring the delivery of exceptional culinary experiences that align with the establishment's brand standards. This role oversees menu development, food quality, kitchen operations, staffing, budgeting, inventory control, and compliance with food safety regulations. The Executive Chef leads and inspires the culinary team while maintaining high standards of professionalism, creativity, and operational efficiency.
Key Responsibilities

• Lead and manage all kitchen operations, ensuring consistency, quality, and presentation of all dishes.
• Design, develop, and regularly update seasonal and signature menus.
• Ensure all food is prepared and presented in accordance with company standards.
• Monitor food quality, portion control, and consistency across all meal services.
• Manage kitchen budgets, food costs, and labour costs to achieve financial targets.
• Source high-quality ingredients while maintaining supplier relationships.
• Oversee stock ordering, inventory management, and stock rotation procedures.
• Minimise food waste through effective planning and cost control measures.
• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain cleanliness and organisation of all kitchen areas.
• Recruit, train, mentor, and develop kitchen staff.
• Conduct performance evaluations and provide ongoing coaching.
• Create staff schedules to ensure efficient kitchen operations.
• Foster a positive, professional, and collaborative working environment.
• Work closely with the Front of House team to deliver an exceptional guest experience.
• Accommodate dietary requirements, allergies, and special guest requests.
• Ensure timely preparation and service during breakfast, lunch, dinner, functions, and special events.
• Maintain kitchen equipment and coordinate maintenance when required.
• Stay informed of culinary trends and introduce innovative techniques and menu offerings.
• Ensure compliance with company policies and operational procedures.

• Full-time position with flexible hours, including weekends, evenings, and public holidays.
• Physically demanding environment requiring prolonged standing, lifting, and working in hot kitchen conditions.
• May require accommodation on-site for remote lodge locations.

POSITION INFO:
Minimum Qualifications

• Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management.
• Food Safety and Hygiene Certification (HACCP preferred).
• Additional culinary certifications are advantageous.

• Minimum of 8–10 years' experience in professional kitchens.
• At least 3–5 years' experience in an Executive Chef or Senior Head Chef position.
• Experience within luxury lodges, five-star hotels, resorts, or fine dining establishments is highly desirable.
• Proven experience managing large kitchen teams and multi-outlet operations.
• Strong experience in budgeting, food costing, stock management, and supplier negotiations.

• Advanced culinary techniques and international cuisine.
• Menu planning and recipe development.
• Food costing and budget management.
• Kitchen operations and workflow management.
• Food safety legislation and HACCP principles.
• Inventory and procurement processes.
• Health and safety regulations.
• Staff training and performance management.

• Exceptional leadership and team management skills.
• Strong organisational and planning abilities.
• Excellent communication and interpersonal skills.
• Financial acumen with a strong understanding of cost control.
• Creativity and innovation in menu development.
• High attention to detail and quality standards.
• Strong problem-solving and decision-making abilities.
• Ability to perform effectively under pressure.
• Excellent time management and multitasking skills.
• Computer literacy, including Microsoft Office and hospitality management systems.

• Passion for culinary excellence.
• Professional appearance and conduct.
• Strong work ethic and integrity.
• Positive and proactive attitude.
• Adaptable and resilient in a fast-paced environment.
• Commitment to continuous learning and development.
• Guest-focused with a dedication to exceptional service.
• Ability to inspire, motivate, and mentor a diverse team.

• Valid driver's licence (preferred for remote lodge operations).
• Willingness to work weekends, evenings, and public holidays.
• Physically fit and capable of working in a demanding kitchen environment.
• Ability to reside on-site if required.
• No criminal record.
• Eligible to work in the country of employment.