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

• 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 Requirements
• 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 200 - 300+ 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. Core Competencies & Skills
• 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