Executive Chef job

Executive Chef job vacancy at AKO Group

Job title: Executive Chef Department: Kitchen Operations Reports to: Project Manager Application deadline: 30th October 2026

Job purpose

To oversee all kitchen operations and ensure the consistent preparation and delivery of high-quality, nutritious, and well-presented meals in line with company standards, client requirements, food safety regulations, and operational budgets.

The Executive Chef will lead the kitchen team, manage food costs and stock, develop menus, and ensure efficient kitchen operations across assigned catering facilities.

Key responsibilities

A. Kitchen Operations

• 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.

• Ensure kitchen operations run efficiently and meet agreed service standards.

• 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.

B. Menu Planning and Food Quality

• Develop weekly and monthly menus in line with client requirements, nutritional needs, and available budgets.

• Ensure variety in menus, including local and international dishes where required.

• Monitor food quality, taste, presentation, and portion control.

• Accommodate approved dietary requirements and special meal requests.

• Conduct regular food tasting and quality checks.

C. Staff Management and Training

• 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.

D. Cost Control and Stock Management

• 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 all food items received meet the required quality and quantity standards.

E. Food Safety, Hygiene, and Compliance

• 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.

• Ensure equipment is used correctly and maintenance issues are reported promptly.

• Maintain food safety records and support internal and external inspections.

• Immediately report any food safety concerns or incidents to management.

F. Reporting and Administration

• 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.

Qualifications and experience

• Diploma or bachelor’s degree in culinary arts, Food Production, Hotel Management, Catering Management, or a related field.

• Minimum of five (5) years of relevant experience in professional kitchen operations, catering, or hospitality.

• At least three (3) years of experience in a supervisory or senior chef position.

• Experience in large-scale catering, institutional catering, remote-site catering, mining camps, or similar operations will be an added advantage.

• Strong knowledge of local and international cuisines, menu planning, and food production techniques.

• Knowledge of food safety, hygiene, stock control, and food cost management.

• Experience in supervising and developing kitchen teams.