A Group Executive Chef develops culinary vision, standardizes menus, and oversees food quality, cost control, and kitchen operations across multiple venues, requiring strong leadership, creativity, and financial acumen to ensure brand consistency, profitability, and compliance with food safety standards.

They lead menu innovation, manage budgets, train staff, and ensure consistent execution of dishes, driving revenue and brand identity across all locations.

Key Responsibilities
• Culinary Strategy: Develop and implement food concepts, seasonal menus, and promotions that align with the company's vision.

• Menu & Recipe Management: Create, standardize, and update menus, ensuring consistency in taste, quality, and presentation across all outlets.

• Team Leadership: Recruit, train, motivate, and manage large culinary teams, fostering a culture of excellence and teamwork.
• Financial Management: Control food costs, manage inventory, minimize waste, and optimize portion control.

• Operations & Standards: Enforce strict food safety, hygiene (HACCP), sanitation, and health & safety protocols.
• Innovation: Stay current with culinary trends, adapting offerings to maintain a competitive edge. Essential Skills & Qualifications

• Extensive culinary experience, often with formal training.• Proven leadership and team management skills.• Strong understanding of food costing, inventory, and budgeting.

• Creative, innovative, and passionate about food.
• Excellent organizational and multitasking abilities. Typical Reporting Structure

• Reports to senior management (e.g., Director of F&B, COO).• Manages Head Chefs/Executive Chefs at individual location