Executive Chef

We are seeking an experienced Executive Chef to lead and standardize kitchen operations across multiple outlets. This role requires strong leadership, operational discipline, and hands‑on culinary expertise to ensure consistency, cost efficiency, and high food quality.

Experience & Background

Minimum 7–10 years of professional kitchen experience

At least 2–3 years in a senior role (Head Chef / Sous Chef)

Proven experience managing multi‑outlet or high‑volume kitchens

Strong understanding of food costing, inventory control, and SOP implementation

Key Responsibilities

Lead and oversee kitchen operations across all outlets

Standardize recipes, portion control, and food presentation

Plan menus and ensure consistent food quality and execution

Manage food cost, wastage, ordering, and inventory control

Recruit, train, coach, and discipline kitchen teams

Ens...