Executive Chef

We are looking for an experienced and highly skilled Executive Chef to lead the kitchen operations at our industrial site staff canteen. The ideal candidate will be responsible for overseeing menu planning, food preparation, kitchen operations, and team management to ensure high-quality, nutritious, and cost-effective meal services for our workforce.

Key Responsibilities:

• Menu Development: Plan and design nutritionally balanced menus tailored to the dietary needs of industrial workers.
• Operational Management: Oversee food preparation, portion control, presentation, and quality assurance in a high-volume setting.
• Inventory & Cost Control: Manage procurement, stock levels, and supplier coordination while maintaining cost efficiency and reducing waste.
• Staff Leadership & Training: Supervise, train, and support kitchen personnel to maintain high operational and hygiene standards.
• Compliance & Safety: Ensure strict adherence to food safety, HACCP, and sanitation regulations.
• Collaboration with Management: Work closely with the operations team to optimize meal production and service efficiency

Qualifications and Skills:

• Proven experience as an Executive Chef, Head Chef, or equivalent role in a high-volume canteen, industrial kitchen, or large-scale catering operation.
• Strong leadership and team management skills, with the ability to oversee a high-paced kitchen environment.
• Expertise in bulk meal preparation, nutrition planning, and dietary considerations for an active workforce.
• In-depth knowledge of food safety regulations, cost control measures, and inventory management.
• Exceptional organizational, problem-solving, and communication skills.

Salary:

• An attractive remuneration package to suit the qualifications and experience.

Other benefits:

• Cooperate Health Insurance
• Learning and self-development opportunities
• Career enhancement opportunities.