Job Details

The Executive Chef is responsible for all food production operations across the organisation, which includes food served at the restaurant, banquet functions, and other outlets. He/She defines food quality and plating concepts of food items and drives continuous improvement by directing the review and development of new recipes and work processes. He also drives the organisations compliance to service, food hygiene, health and safety standards. Customer-centric and resourceful, he takes the lead and motivates the team to provide excellent customer service and ensures that the restaurant is always functioning properly. He possesses strong communication and interpersonal skills to interact well with supervisors, management, co-workers and customers. He is expected to work long hours to meet the demands of the food service establishment.