Executive Chef

REFERENCE NO. CCL-HR-06-2026 KEY RESPONSIBILITIES Providing strategic leadership for all kitchen operations across the company's restaurants and catering services. Developing innovative menus while maintaining consistent food quality and presentation. Managing food production, budgeting, food costs, inventory, and procurement. Ensuring compliance with food safety, hygiene, HACCP, and ISO 9001:2015 Quality Management System requirements Leading, coaching, and developing kitchen teams to achieve operational excellence. Overseeing conference, banqueting, and outside catering operations Driving customer satisfaction through exceptional culinary standards and continuous improvement QUALIFICATIONS & EXPERIENCE A Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, or a related field. Professional culinary certification from a recognized institution At least 5 years' progressive culinary experience, with a minimum of 3 years in a senior management position Proven experience managing multi-unit restaurant operations, conference and banqueting, and outside catering services. Strong knowledge of food costing, budgeting, inventory management, HACCP, and food safety standards. Excellent leadership, communication, organizational, and people management skills.