Corporate Executive Chef

Job description

  • Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units and external delivery catering. 

  • Responsible for supervising all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness 

  • Review brands standers and develop, building the missing process, review and develop the recipe cards, review and develop the concepts,

  • Visits outlets and make sure all process been adhered and follow to the standers.

  • Set up with management and review the concepts, costing, budgeting.

  • Creating new menus, dishes, tests, plates, presentation.

  • Working with management on new outlets, kitchen layouts, hiring process.

  • Budgeting, planning.

Job requirements

  • Nationality:                  British or German.
  • Years of Experience:  10 years (minimum 5 years in as corporate chef)
  • Age:                            35 and above
  • Qualification:               Master, BSc culinary school
  • Credential:                  Michelin Star.
  • The ability to manage in a diverse environment with focus on client and customer services
  •  Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
  • Strong organizational and time management skills
  • Full day availability is required, flexible schedule.
  • Computer skills, Microsoft and others software