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.