Executive Chef

REQ14528 Executive Chef (Open Date: 01/05/2026)

POSITION SUMMARY:

The Executive Chef is responsible for delivering on Company vision, standards and objectives through a strategic approach to manage a business operation that focuses on developing business strategy, entrepreneurism and innovation, high team involvement and creating best practice.

PRIMARY RESPONSIBILITIES:

• Check labour cost on a daily basis and ensure awareness of labour cost at all times during the month
• Maximise employee productivity and achieve optimum staffing levels to minimise payroll
• Ensure that Company policies and procedures are strictly adhered to by all kitchen employees
• Drive the business in order to increase revenue
• Prepare annual operating budget and follow thoroughly
• Meet daily with Restaurant Manager; discuss day to day operational issues and future operational strategies
• Concentrate on repetitive business/customers by implementing special promotions, food activities, cultural information
• Ensure the product consistency is attained in regards to appearance and taste
• Ensure the Executive Sous Chef and Executive Chef are informed of daily operations
• Establish and manage effective workplace relationships
• Communicate effectively by collecting information from appropriate sources and considering audience when
  delivering information
• Adjust interpersonal style to individual and environment
• Network to build relationships for organisation’s benefit
• Provide guidance and support to team and colleagues
• Maximise employee productivity and achieve optimum staffing levels to minimise payroll
• Maintain records of all training
• Maintain food cost in kitchen to parameter given by the company
• Check food cost on a daily basis and ensure continual awareness of monthly food cost
• Ensure the kitchen reflects the flair, creativity and quality expected by Company
• Keep outlet ahead of Food Safety and Food hygiene standards

Experience

• Minimum 15 years of progressive combined experience in 5 star international hotels/resorts F&B department, and/or in free-standing restaurants, of which 8 years in a management level.

Education

• Relevant Chef Training / Accreditation
• Relevant Qualification in hospitality / kitchen management
• Relevant Qualification in Food Hygiene and safety ( preferred HACCP / SO22000)

Skills / Competencies

• Hands-on, cuisine oriented primary skill set
• Must understand the difference between management and leadership, and be able to apply both
• Competent with all basic Microsoft functions, including Word, Excel and Outlook
• Good understanding of food cost
• Quality management and quality control
• Good command in spoken and written English and Chinese.
• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis