Executive Chef (Catering & Food Services)

Responsible for overseeing all aspects of catering operations, while simultaneously serving as the Executive Chef. This role combines operational leadership with culinary expertise to ensure the successful planning, preparation, and execution of catering services. The position ensures high-quality food production, client satisfaction, and efficient management of staff and resources.

Qualifications & Experience

• Degree or diploma in Culinary Arts, Hospitality Management, or related field.
• Minimum 5 years of experience as an Executive Chef, with at least 2 years in catering or kitchen operations management.
• Proven experience in menu development, large-scale food production, and catering logistics.

Skills & Competencies

• Strong leadership and team management capabilities
• Excellent culinary skills and attention to detail
• High-level organizational and time management skills
• Strong interpersonal and communication skills
• Knowledge of budgeting, inventory, and cost control systems
• Familiarity with food safety and HACCP standards

Work Conditions

• Ability to work flexible hours, including evenings, weekends, and holidays as required.

Please send your resume/CV