Reports To:    Head of BIGS (Business Improvement and Growth Support), Facilities Management and Food Platform

Position Purpose:   To produce and present food items to meet client’s expectations and the required company standards.

Key Result Areas:


The Executive Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

This position is recognized as the technical expert, teacher and trainer for other chefs

Key Competencies:

Core competencies: Leadership, Management, Planning


Key Competencies:

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.


The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience - a culinary degree, - excellent management skills, and experience with food and labor management systems, experience training and leading a culinary staff.

To apply: Send your updated resume to 

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