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Job Summary
We are seeking a highly dynamic, entrepreneurial, and resilient Executive Chef to oversee all kitchen and culinary operations for our corporate client’s rapidly expanding on-site Restaurant. Beyond internal catering, the successful Chef will act as an entrepreneur—actively promoting and exposing the restaurant to the surrounding local areas to drive external foot traffic and capture new business. As an organization deeply committed to holistic wellbeing and personal mastery ; our client expects the Exec Chef to live and breathe these values, demonstrating a commitment to physical, mental, and emotional health both in their personal work ethic and through the nourishing menus they design. Key Responsibilities 1. Kitchen Operations & Scalability Management Scale Operations: Oversee the transition and scaling of the kitchen to service a fully occupied 6-floor corporate building. Daily Efficiency: Direct daily kitchen operations to ensure absolute consistency, high efficiency, and impeccable presentation under pressure. Multitask & Event Execution: Seamlessly coordinate food preparation for multiple simultaneous corporate events, meetings, and daily services across the building. 2. Culinary Excellence & Menu Development Diverse Menus: Design and prepare menus ranging from high-quality, cost-effective budget meals for general staff to premium à la carte offerings for Executive teams. Plant-Based Expertise: Develop innovative, high-quality Vegan and Vegetarian dishes as a core part of the daily offering. Holistic Nutrition: Create menus that promote holistic physical and mental wellbeing, aligned with organizational values. 3. Business Growth & Entrepreneurship Local Outreach: Implement creative strategies to promote the cafe to surrounding local businesses and residents to drive external revenue. Brand Ambassadorship: Establish the cafe as a premier, go-to dining spot in the local community. 4. Team Leadership & Culture Staff Direction: Direct, mentor, and motivate kitchen staff, delegating tasks effectively during high-pressure peaks. Positive Work Environment: Cultivate a kitchen culture focused on personal mastery, respect, mental resilience, and emotional wellbeing. 5. Inventory, Budgeting & Compliance Cost Control: Manage stock levels, negotiate with suppliers, minimize food waste, and strictly maintain budget targets. Compliance: Enforce the highest standards of food safety, hygiene (HACCP), and occupational health and safety regulations. Key Performance Indicators (KPIs) Revenue Growth: Measured by the increase in cafe sales from external customers in the surrounding local area. Scale-Up Readiness: Seamless transition of food services to accommodate the 6-floor building expansion within the 2-month timeline. Customer Satisfaction: Feedback scores from diverse internal demographics (from facilities teams to the Executive Board). Cost Efficiency: Maintaining food cost percentages and kitchen waste within target budgets. Event Execution Rate: 100% on-time and high-quality delivery of food for simultaneous in-house events. Menu Innovation: Successful implementation of a diverse, rotating vegan/vegetarian and holistic wellness-focused menu. Minimum Requirements Experience & Background Entrepreneurial Spirit: Proven track record of running a kitchen with a business-owner mindset. Experience Exclusions: No conventional mass-catering or rigid franchise-only backgrounds. We require a builder, not a template-follower. Culinary Variety: Strong, demonstrable experience in preparing high-quality Vegan and Vegetarian cuisine. Scale Experience: Proven experience managing diverse menu levels, from budget-friendly meals to executive fine-dining/à la carte. Event Management: Experience directing kitchen operations during high-volume, multi-event timelines. Skills & Attributes Resilience & Agility: A "thick skin" with the ability to thrive, adapt, and remain composed in a highly fluid, fast-paced corporate environment. Values Alignment: Strong personal alignment with holistic wellbeing (physical, mental, and emotional health). Leadership: Exceptional leadership skills with a hands-on approach to mentoring junior kitchen staff. Qualifications Relevant culinary degree, diploma, or equivalent professional kitchen leadership experience. Up-to-date food safety and hygiene certifications.
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