Executive Chef
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REFERENCE NO. CCL-HR-06-2026
KEY RESPONSIBILITIES
- Providing strategic leadership for all kitchen operations across the company's restaurants and catering services.
- Developing innovative menus while maintaining consistent food quality and presentation.
- Managing food production, budgeting, food costs, inventory, and procurement.
- Ensuring compliance with food safety, hygiene, HACCP, and ISO 9001:2015 Quality Management System requirements
- Leading, coaching, and developing kitchen teams to achieve operational excellence. Overseeing conference, banqueting, and outside catering operations Driving customer satisfaction through exceptional culinary standards and continuous improvement
QUALIFICATIONS & EXPERIENCE
- A Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, or a related field.
- Professional culinary certification from a recognized institution
- At least 5 years' progressive culinary experience, with a minimum of 3 years in a senior management position
- Proven experience managing multi-unit restaurant operations, conference and banqueting, and outside catering services.
- Strong knowledge of food costing, budgeting, inventory management, HACCP, and food safety standards.
- Excellent leadership, communication, organizational, and people management skills.