Executive Chef - Pipeline

Overview

Responsible for overseeing the daily operations of the project's restaurant and kitchens. Develop menus, food purchase specifications, and recipes for all units. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards across the Project.

Requirements

• Degree in food production or equivalent combination of education and experience.
• Post qualification i.e. Associate Culinary Diploma or Degree; Professional Cookery or trade tested is an added advantage.
• At least 5 years working experience in varied kitchen positions within a similar environment.
• Strong in kitchen functions and administration.
• Ability to work all shifts when required.
• French speaking is an added advantage.

Responsibilities

• Oversee all kitchen operations, including meal preparation, hygiene, cleanliness, and equipment upkeep.
• Design, cost, and regularly update menus in line with seasonal availability and quality standards.
• Ensure food quality, portion control, presentation, and compliance with 5-star service standards.
• Enforce statutory hygiene, food safety, SHEQ, and HACCP requirements.
• Manage procurement, ordering, stock control, stock rotation, and participation in regular stocktakes.
• Lead, train, and manage kitchen staff to improve skills, productivity, and performance.
• Plan staffing levels in line with business demand and service level agreements.
• Maintain sound financial controls, including food costing, GP monitoring, profitability initiatives, and promotions.
• Liaise daily with management on operations, special functions, reporting, and administrative requirements.
• Manage client and guest relations, staff meetings, performance reviews, and respond effectively to feedback.

How to apply

Apply on source site