Executive Chef

About the role

The Executive Chef will lead the kitchen of a fine‑dining restaurant, ensuring high‑quality food production while continuously improving the menu and overall culinary experience. This role works closely with restaurant managers to align food and beverage operations with the establishment’s standards and to drive operational efficiency across the kitchen.

Key responsibilities

• Manage kitchen finances, including budgeting and cost control.
• Produce consistently high‑quality dishes that meet fine‑dining standards.
• Oversee the creation, testing, and updating of the menu.
• Train, mentor, and supervise junior kitchen staff.
• Maintain kitchen hygiene and safety standards.
• Coordinate with front‑of‑house staff to ensure seamless service.

Required profile

• Associate’s degree in Culinary Arts or equivalent qualification.
• Minimum of three years’ experience in a professional kitchen, preferably in fine‑dining.
• Proven experience leading and supervising junior chefs.
• Demonstrated ability to work within budget constraints.
• Experience with inventory control and supply management.

Required skills

• Culinary Arts
• Menu Development
• Budget Management
• Food Safety Compliance