Executive Chef
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Job Location:
Monthly Salary:
Experience Required:
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
We are looking for an Executive Chef to join us at the cutting-edge facility where culinary innovation meets exceptional service and hospitality. This is a unique opportunity to lead and inspire a dynamic team in a brand-new state-of-the-art location. You will oversee the culinary operations of our KOFISI Kaskazi public restaurant exclusive members-only lounges caf corporate and social events meetings conferences and room service.
Key Responsibilities
The Executive Chef will:
Develop and execute innovative menus that cater to diverse tastes ensuring exceptional quality and presentation across all dining areas leading with a customer-centric approach
Recruit train and lead a team of culinary professionals fostering a culture of excellence and creativity.
Manage day-to-day kitchen operations ensuring compliance with health and safety regulations and maintaining the highest standards of food safety and hygiene and maintain professionalism discipline and calm demeanor during peak hours.
Collaborate with Events Team to design bespoke menus and culinary experiences for meetings conferences and special events ensuring a memorable dining experience.
Liaise with other F&B team managers and centre-based managers with the ultimate shared goal of the best Member experience
Enhance Member satisfaction by maintaining a high level of service and hospitality including responding to feedback to continuously improve offerings.
Demonstrate strong problem-solving abilities especially under pressure
Monitor budgets control food costs and optimize resources to achieve financial targets while maintaining quality.
Contribute to the company s sustainability practices
Requirements
Diploma or Degree in Culinary Arts from a recognized institution.
Advanced training or certification in Food Safety & Hygiene (e.g. HACCP certification).
Additional certifications in kitchen management nutrition or specialized cuisine are an added advantage.
Minimum 10 years of professional culinary experience with at least 3 years in a senior/executive chef role.
Proven experience in a high-volume high-end restaurant or hotel kitchen serving at least 100 covers per service.
Experience in managing large-scale catering or events for 200 - 300 guests.
Demonstrated expertise in menu development including la carte buffet and banquet menus.
Experience working with international and local cuisines.
Previous leadership of a kitchen team of 15 staff including sous chefs CDPs commis and stewards.
World-class culinary skills
o Expertise in a wide range of cooking techniques including modern plating and classic methods.
o Skilled in sourcing and working with fresh seasonal and local ingredients.
o Innovative approach to food trends and customer preferences.
o Ability to create and adapt recipes for both intimate and large-scale dining.
Top-notch leadership and team development
o Strong leadership and mentorship abilities; capable of building and inspiring a professional kitchen team.
o Experience with staff training and development.
o Excellent time management and organizational skills in a fast-paced environment.
o Proficient in creating and enforcing kitchen SOPs inventory control and waste reduction.
Excellent financial and operational oversight
o Budgeting and cost control acumen (food cost labour cost yield management).
o Proficient in stock management supplier negotiations and ordering processes.
o Ability to analyse sales and food cost reports and adjust operations accordingly
o Familiarity with digital POS/kitchen management systems.
Flawless Event and Banquet Execution
o Experience with planning and executing events banquets and special functions
o Demonstrated experience working with front-of-house and event planners to create memorable dining experiences for large groups.
o Competence in setting up temporary or mobile kitchens when needed for off-site catering
Key Skills
- Culinary Experience
- Restaurant Experience
- Kitchen Management Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Management Experience
- Cooking
- Cost Control
- Menu Planning
- Sanitation
- Leadership Experience
