Executive Chef - Pipeline

Duties & Responsibilities

• Oversee all kitchen operations, including meal preparation, hygiene, cleanliness, and equipment upkeep.
• Design, cost, and regularly update menus in line with seasonal availability and quality standards.
• Ensure food quality, portion control, presentation, and compliance with 5-star service standards.
• Enforce statutory hygiene, food safety, SHEQ, and HACCP requirements at all times.
• Manage procurement, ordering, stock control, stock rotation, and participation in regular stocktakes.
• Lead, train, and manage kitchen staff to improve skills, productivity, and performance.
• Plan staffing levels in line with business demand and service level agreements, including time and attendance.
• Maintain sound financial controls, including food costing, GP monitoring, profitability initiatives, and promotions.
• Liaise daily with management on operations, special functions, reporting, and administrative requirements.
• Manage client and guest relations, staff meetings, performance reviews, and respond effectively to feedback.

Skills and Competencies

• Demonstrated leadership capability with a strong sense of innovation, accountability, and commitment to the role.
• Sound financial and business acumen, with a clear understanding of food cost control, labour efficiencies, and profitability.
• Proven culinary expertise, including experience in preparing multiple cuisines.
• Strong practical knowledge of modern kitchen operations, including the use of ranges, ovens, and commercial kitchen equipment.
• Excellent food preparation, cooking, and quality assurance skills.
• Strong communication, teamwork, and interpersonal skills, with a customer-focused and client-service mindset.
• Effective planning, organisational, and time-management skills in fast-paced environments.
• Computer literacy with the ability to use basic office and operational systems.
• Solid risk management awareness, including food safety, operational risks, and compliance requirements.

Qualifications

• Degree in food production or any equivalent combination of education and experience sufficient to perform job duties may be considered.
• Post qualification i.e. Associate Culinary Diploma or Degree; Professional Cookery or trade tested will be an added advantage.
• At least 5 years working experience in varied kitchen positions within a similar environment.
• Must be strong in kitchen functions and administration, and be able to work all shifts when required.
• French speaking and added advantage.