Descriptions

SUMMARY

OVERVIEW

Job Description Executive Chef job vacancy at AKO Group Job title: Executive Chef Department: Kitchen Operations Reports to: Project Manager

APPLICATION DEADLINE

- : 30th October 2026 Job purpose To oversee all kitchen operations and ensure the consistent preparation and delivery of high-quality, nutritious, and well-presented meals in line with company standards, client

REQUIREMENTS

- , food safety regulations, and operational budgets.

- The Executive Chef will lead the kitchen team, manage food costs and stock, develop menus, and ensure efficient kitchen operations across assigned catering facilities.

- Key

RESPONSIBILITIES

- A.

- Kitchen Operations Oversee the daily operations of the kitchen to ensure timely preparation and service of meals.

- Ensure meals are prepared according to approved menus, recipes, portion sizes, and quality standards.

- Supervise food preparation, cooking, presentation, and serving.

- Ensure kitchen operations run efficiently and meet agreed service standards.

- Coordinate with site operations teams to ensure meals are served according to the approved schedule.

- Introduce new recipes and improve existing menus to maintain variety and customer satisfaction.

- B.

- Menu Planning and Food Quality Develop weekly and monthly menus in line with client

REQUIREMENTS

- , nutritional needs, and available budgets.

- Ensure variety in menus, including local and international dishes where required.

- Monitor food quality, taste, presentation, and portion control.

- Accommodate approved dietary

REQUIREMENTS

- and special meal requests.

- Conduct regular food tasting and quality checks.

- C.

- Staff Management and Training Supervise, allocate duties, and coordinate the work of chefs, cooks, kitchen assistants, and other kitchen staff.

- Prepare kitchen duty schedules and ensure adequate staffing for all shifts.

- Train kitchen staff on food preparation, hygiene, safety, and professional cooking standards.

- Monitor staff performance, discipline, attendance, and productivity.

- Mentor junior chefs and support the development of the kitchen team.

- D.

- Cost Control and Stock Management Prepare food requisitions based on approved menus, expected consumption, and operational

REQUIREMENTS

- .

- Monitor food consumption, portion sizes, and kitchen expenses to minimize unnecessary costs.

- Control food wastage and implement measures to improve cost efficiency.

- Monitor stock levels and ensure proper storage and rotation of food items.

- Conduct regular stock checks and report shortages, wastage, and discrepancies.

- Work closely with procurement and stores teams to ensure timely availability of quality ingredients.

- Ensure all food items received meet the required quality and quantity standards.

- E.

- Food Safety, Hygiene, and Compliance Ensure compliance with food safety, sanitation, and hygiene standards.

- Maintain cleanliness and organization of kitchens, food preparation areas, equipment, and storage facilities.

REQUIREMENTS

- to management.

- Support the implementation of company policies, procedures, and service standards.

QUALIFICATIONS

- and experience Diploma or bachelor’s degree in culinary arts, Food Production, Hotel Management, Catering Management, or a related field.

- Minimum of five (5) years of relevant experience in professional kitchen operations, catering, or hospitality.

- At least three (3) years of experience in a supervisory or senior chef position.

- Experience in large-scale [...]

HOW TO APPLY

How to apply Interested candidates are invited to submit their CV and Cover Letter to [email protected] .