About this role
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