Ako Group Limited is seeking an Executive Chef to lead kitchen operations across assigned catering facilities, ensuring consistent preparation and delivery of high-quality, nutritious, well-presented meals while managing menus, food costs, stock, staff, and food safety compliance.
Responsibilities
- 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.
- 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.
- Develop weekly and monthly menus in line with client requirements, nutritional needs, and available budgets.
- Monitor food quality, taste, presentation, and portion control.
- Accommodate approved dietary requirements and special meal requests.
- Conduct regular food tasting and quality checks.
- 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.
- 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 compliance with food safety, sanitation, and hygiene standards.
- Maintain cleanliness and organization of kitchens, food preparation areas, equipment, and storage facilities.
- Ensure proper food handling, storage temperatures, labelling, and expiry-date monitoring.
- Enforce personal hygiene standards among kitchen staff.
- Maintain food safety records and support internal and external inspections.
- Prepare daily, weekly, and monthly kitchen reports as required.
- Monitor meal consumption, food costs, stock usage, wastage, and kitchen performance.
- Maintain accurate records of food requisitions, stock usage, and production activities.
- Report operational challenges, equipment breakdowns, and staffing requirements to management.
- Support the implementation of company policies, procedures, and service standards.
Requirements
- Leadership and supervision of kitchen teams.
- Knowledge of local and international cuisines.
- Menu planning and food production techniques.
- Food safety, hygiene, and sanitation compliance.
- Stock control and food cost management.
- Food quality, portion control, and presentation.
- Staff training, mentoring, scheduling, and performance management.
- Kitchen operations and large-scale catering management.
- Ability to prepare operational, stock, consumption, and cost reports.
Document Requirements
Application Instructions
- Deadline: 30 October 2026.
