Executive Chef at IBIC Investment Holdings

• As the Executive Chef of our fine dining restaurant, you will oversee all aspects of the kitchen's day-to-day operations, ensuring an exceptional dining experience. Below are the key responsibilities categorized for clarity and focus:

Culinary Leadership:

Menu Innovation & Development:

• Design and execute creative, seasonal, and innovative menus that align with the luxury standards of Nest Restaurant & Lounge.
• Incorporate seasonal ingredients and current culinary trends to continuously elevate the dining experience.

Culinary Excellence:

• Ensure all dishes meet the highest standards of quality, taste, and presentation.
• Maintain consistency in flavor profiles and presentation across all service periods.

Kitchen Oversight:

• Supervise food preparation, cooking, and plating to ensure efficiency and consistency.
• Conduct regular quality checks to guarantee that every dish upholds the restaurant’s high standards.

Inventory & Cost Control:

• Manage kitchen inventory, monitor stock levels, and control costs to maximize profitability without compromising quality.
• Implement cost-effective sourcing strategies for premium ingredients.

Team Development:

• Lead, train, and mentor kitchen staff to build a skilled and cohesive team.
• Foster a positive and productive work environment, encouraging growth and collaboration among the team.

Health & Safety Compliance:

• Ensure the kitchen adheres to all health, safety, and hygiene regulations.
• Maintain a clean and compliant workspace to safeguard staff and guests.

Operational Management

Day-to-Day Oversight:

• Oversee all kitchen operations, from food preparation to quality control and hygiene management.
• Monitor workflow and implement systems to improve efficiency and reduce waste.

Collaboration with Management:

• Partner with senior leadership to align culinary goals with the restaurant’s broader vision.
• Contribute to long-term strategic planning, ensuring sustainable growth and excellence.

Requirements:

• A minimum of 8 years of proven experience as an Executive Chef, preferably in a fine dining or luxury restaurant setting.
• Advanced culinary skills with a strong foundation in creating and presenting innovative, high-quality dishes.
• Extensive knowledge of fine dining standards, techniques, and current culinary trends.
• Expertise in managing kitchen operations, including food preparation, inventory control, and cost management.
• Demonstrated ability to maintain consistency and excellence in food quality, taste, and presentation.
• Demonstrated Strong Leadership Skills
• Comprehensive understanding of food safety and hygiene standards, with experience implementing and maintaining compliance with health regulations.