The Executive Chef is responsible for leading all culinary operations to ensure exceptional food quality, service excellence, and guest satisfaction. Reporting to the Head of Hospitality, the role drives 5-star standards, menu innovation, operational efficiency, profitability, and food safety compliance across all dining outlets and events. The Executive Chef provides strong leadership, develops high-performing teams, and implements systems and processes that enhance operational performance while delivering outstanding guest experiences.
Core Criteria:
- Diploma or Qualification in Professional Cookery, Culinary Arts, Culinary Science, Hospitality Management, or a related field.
- HACCP and Food Safety certification advantageous.
- Additional hospitality or management qualifications will be beneficial.
- Must have at least 5 years of experience as a Head/Executive Chef
- Computer literacy including Microsoft Office and POS systems (TallOrder advantageous).
- Advanced culinary and food presentation skills.
- Strong kitchen and operational management capability.
- Excellent leadership and team development skills.
- Financial acumen with strong food costing and stock control knowledge.
- Sound knowledge of HACCP and food safety standards.
- Menu development and recipe standardisation expertise.
- Strong planning, organisational, and time management skills.
- Problem-solving and decision-making ability.
- Effective communication and interpersonal skills.
- Extensive food and wine knowledge.
Package:
- The work cycle here is 3 weeks on and 1 week off
- A one-bedroom house is offered for accommodation
- Provident Fund: 5% employer contribution and 5% employee contribution
- Wellness plan: Access to the Momentum Health4Me Gold plan with a 50% employer contribution
