Executive Chef

We are looking for an Executive Chef to join us at the cutting-edge facility, where culinary innovation meets exceptional service and hospitality. This is a unique opportunity to lead and inspire a dynamic team in a brand-new, state-of-the-art location. You will oversee the culinary operations of our KOFISI Kaskazi public restaurant, exclusive members-only lounges, café, corporate and social events, meetings, conferences, and room service.

Key Responsibilities

 
The Executive Chef will:

·       Develop and execute innovative menus that cater to diverse tastes, ensuring exceptional quality and presentation across all dining areas, leading with a customer-centric approach

·       Recruit, train, and lead a team of culinary professionals, fostering a culture of excellence and creativity.

·       Manage day-to-day kitchen operations, ensuring compliance with health and safety regulations and maintaining the highest standards of food safety and hygiene, and maintain professionalism, discipline and calm demeanor during peak hours.

·       Collaborate with Events Team to design bespoke menus and culinary experiences for meetings, conferences, and special events, ensuring a memorable dining experience.

·       Liaise with other F&B team managers and centre-based managers with the ultimate shared goal of the best Member experience

·       Enhance Member satisfaction by maintaining a high level of service and hospitality, including responding to feedback to continuously improve offerings.

·       Demonstrate strong problem-solving abilities, especially under pressure

·       Monitor budgets, control food costs, and optimize resources to achieve financial targets while maintaining quality.

·       Contribute to the company's sustainability practices

·       Diploma or Degree in Culinary Arts from a recognized institution.

·       Advanced training or certification in Food Safety & Hygiene (e.g. HACCP certification).

·       Additional certifications in kitchen management, nutrition, or specialized cuisine are an added advantage.

·       Minimum 10 years of professional culinary experience, with at least 3 years in a senior/executive chef role.

·       Proven experience in a high-volume, high-end restaurant or hotel kitchen, serving at least 100 covers per service.

·       Experience in managing large-scale catering or events for guests.

·       Demonstrated expertise in menu development, including à la carte, buffet, and banquet menus.

·       Experience working with international and local cuisines.

·       Previous leadership of a kitchen team of 15+ staff, including sous chefs, CDPs, commis, and stewards.

·       World-class culinary skills

o    Expertise in a wide range of cooking techniques, including modern plating and classic methods.

o    Skilled in sourcing and working with fresh, seasonal, and local ingredients.

o    Innovative approach to food trends and customer preferences.

o    Ability to create and adapt recipes for both intimate and large-scale dining.

·        Top-notch leadership and team development

o    Strong leadership and mentorship abilities; capable of building and inspiring a professional kitchen team.

o    Experience with staff training and development.

o    Excellent time management and organizational skills in a fast-paced environment.

o    Proficient in creating and enforcing kitchen SOPs, inventory control, and waste reduction.

·       Excellent financial and operational oversight

o    Budgeting and cost control acumen (food cost, labour cost, yield management).

o    Proficient in stock management, supplier negotiations, and ordering processes.

o    Ability to analyse sales and food cost reports and adjust operations accordingly

o    Familiarity with digital POS/kitchen management systems.

·       Flawless Event and Banquet Execution

o    Experience with planning and executing events, banquets and special functions

o    Demonstrated experience working with front-of-house and event planners to create memorable dining experiences for large groups.

o    Competence in setting up temporary or mobile kitchens when needed for off-site catering