Group Executive Chef

Job Description

•Lead menu development and food innovation across multiple Brands and hospitality outlets. •Maintain high standards of food safety, hygiene, and kitchen operations group-wide. •Manage and mentor head chefs, sous chefs, and kitchen staff across diverse restaurant formats. •Collaborate with procurement to ensure sourcing of premium, cost-effective ingredients. •Implement standardized recipes, portion controls, and presentation guidelines. •Analyze customer preferences and market trends to updateofferings proactively. •Implement standardized recipes, portion controls, and presentation guidelines. •Coordinate with operations, marketing, and finance teams to align culinary strategy with business goals. •Lead sustainability initiatives in kitchen practices and sourcing.

Education & Experience