Executive Chef

We are seeking an experienced and innovative Executive Chef to lead the culinary operations of our fine dining restaurant. The Executive Chef will be responsible for curating and executing a world-class dining experience, overseeing menu development, kitchen management, food quality, and team leadership. This role requires exceptional creativity, technical expertise, and a deep understanding of fine dining standards.

Key Responsibilities

Culinary Leadership & Menu Development

Design, develop, and update seasonal fine dining menus with a focus on creativity, quality, and presentation.

Ensure dishes reflect the restaurant’s concept, standards, and brand identity.

Source premium and sustainable ingredients, maintaining strong supplier relationships.

Innovate with modern techniques while respecting classical culinary traditions.

Operational Management

Oversee all kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety regulations.

Maintain consistency in food quality, flavor profiles, and portion control.

Implement effective cost-control measures, including food waste reduction and inventory management.

Coordinate with front-of-house management to ensure seamless guest experiences.

Team Management & Training

Lead, inspire, and develop a team of chefs, cooks, and kitchen staff.

Conduct regular training on culinary techniques, presentation, and fine dining service standards.

Foster a culture of excellence, discipline, and creativity within the kitchen.

Manage scheduling, performance evaluations, and recruitment of kitchen staff.

Guest Experience & Brand Representation

Engage with guests when appropriate, showcasing passion and expertise.

Uphold and enhance the reputation of the restaurant through culinary excellence.

Stay updated on global fine dining trends, incorporating them into the restaurant’s offering.

Qualifications & Experience

Proven experience as an Executive Chef or Head Chef within a fine dining or Michelin-standard environment.

Formal culinary training or equivalent professional experience.

Strong knowledge of classical and modern cooking techniques.

Demonstrated success in menu design, kitchen leadership, and cost management.

Excellent leadership, communication, and organizational skills.

Ability to work under pressure while maintaining precision and attention to detail.

Key Competencies

Creativity & Innovation – ability to craft unique and memorable dishes.

Leadership – inspires, develops, and manages high-performing teams.

Attention to Detail – precision in flavor, plating, and consistency.

Business Acumen – skilled in budgeting, cost control, and supplier management.

Guest-Centric Approach – ensures every dish contributes to an exceptional dining experience.

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