Executive Chef

We are looking for an experienced and visionary

Executive Chef

to lead our culinary team. You will oversee all food production, ensure top-tier dish quality, manage kitchen budgets, and foster a professional, high-standard kitchen culture.

Culinary Management: Design creative menus, standardise recipes, and maintain exceptional food quality and presentation standards.

Staff Leadership: Hire, train, mentor, and schedule kitchen staff, including sous chefs and line cooks.

Cost & Financial Control: Manage food and labor costs, control inventory, order supplies strategically, and operate within the department budget.

Safety & Compliance: Enforce strict health, sanitation, and safety regulations (such as local food safety and hygiene standards) across all kitchen areas.

Operations Oversight: Coordinate with front-of-house management, vendors, and suppliers to ensure smooth daily service

* At least 15 years working experience with Japanese & Korean Cuisine.