Executive Chef

Job Summary: The Executive Chef is responsible for overseeing kitchen operations, menu planning, and food quality control while ensuring compliance with hygiene and safety standards. This role requires strong leadership, creativity in culinary arts, and the ability to communicate with international suppliers and clients. Responsibilities: 1. Develop and plan innovative menus based on market trends and customer preferences. 2. Oversee food preparation, cooking, and presentation to ensure high-quality standards. 3. Maintain food safety, hygiene, and sanitation in compliance with health regulations. 4. Manage kitchen staff, including hiring, training, and performance evaluation. 5. Monitor kitchen inventory, control food costs, and coordinate with suppliers. 6. Ensure efficiency in kitchen operations to maximize productivity and minimize waste. 7. Communicate with overseas clients, suppliers, and stakeholders to maintain quality and consistency. 8. Conduct regular kitchen inspections and implement continuous improvements. Requirements: • Education: Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field. • Experience: Proven experience as an Executive Chef or in a similar leadership role. • Skills: • Expertise in international and local cuisines, cooking techniques, and menu development. • Strong leadership, communication, and problem-solving abilities. • Ability to work in a fast-paced environment and manage multiple tasks. • Proficiency in Mandarin (spoken and written) to liaise with overseas clients and suppliers.