EXECUTIVE CHEF

DUTIES AND RESPONSIBILITIES

Kitchen Operations

• Oversee the daily operations of all hotel kitchens, ensuring efficient food production and service.
• Maintain consistently high standards of food quality, taste, presentation, portioning, and consistency.
• Coordinate multiple kitchen operations during high-volume periods, conferences, banquets, and special events.
• Ensure all kitchen equipment, workstations, and production areas are properly maintained and operational.

Menu Development & Food Quality

• Develop and update menus in line with guest preferences, market trends, hotel positioning, and profitability objectives.
• Establish and maintain standardized recipes, portion sizes, preparation methods, and presentation standards.
• Monitor food quality and ensure consistent culinary standards across all outlets and events.
• Introduce innovative dishes and culinary concepts while maintaining operational practicality and cost effectiveness.

Food Cost & Inventory Control

• Develop food cost budgets and ensure food production remains within approved cost targets.
• Monitor food consumption, portion control, wastage, yields, and stock movement.
• Oversee inventory management, including ordering, receiving, storage, stock rotation, and regular stock counts.
• Work closely with Finance and Procurement teams to identify cost-saving opportunities without compromising food quality.

Team Leadership & Development

• Lead, supervise, and develop the hotel’s culinary team across all kitchen operations.
• Establish clear performance standards, work schedules, and production responsibilities.
• Train and mentor chefs and kitchen staff to improve technical skills, productivity, and consistency.
• Build a disciplined, collaborative, and performance-oriented kitchen culture.

Food Safety & Hygiene

• Ensure strict compliance with HACCP and food safety standards across all kitchen operations.
• Maintain high standards of personal hygiene, kitchen cleanliness, food handling, storage, and sanitation.
• Conduct regular kitchen inspections and ensure corrective actions are implemented promptly.
• Ensure all food safety documentation, temperature controls, cleaning schedules, and other required records are properly maintained.

Banquets & Conference Operations

• Plan and coordinate food production for conferences, banquets, weddings, functions, and other large-scale events.
• Work closely with the Events, Banqueting, Food & Beverage, and Operations teams to understand and deliver client requirements.
• Ensure adequate staffing, production planning, and timely food service during high-volume events.
• Maintain consistent quality and presentation regardless of event size or service volume.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• 8+ years’ experience in professional kitchens, including at least 3 years in an Executive Chef or Head Chef position.
• Proven experience in high-volume hotel, banquet, conference, or full-service hospitality operations.
• Strong expertise in menu development, recipe standardization, food costing, and food-cost control.
• Proven experience in inventory management, portion control, and kitchen cost management.
• HACCP/Food Safety certification is required.
• Strong experience managing and developing large, multidisciplinary kitchen teams.

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.