Executive Culinary Chef

About the role

The Executive Chef is responsible for overseeing the overall kitchen operations, menu development, food preparation, and culinary team management, with a strong focus on authentic Mediterranean cuisine. The role ensures the consistent delivery of high-quality, flavorful, and visually appealing dishes inspired by Mediterranean culinary traditions, including Greek, Italian, Spanish, Turkish, and Middle Eastern influences. The Executive Chef will maintain food quality and safety standards, manage kitchen costs and inventory, develop innovative menus, and lead the culinary team in delivering an exceptional dining experience while meeting the restaurant's operational and financial objectives.

Key responsibilities

• Create, develop, and update Mediterranean-inspired menus using fresh, high-quality ingredients, authentic recipes, and modern culinary techniques

• Oversee daily kitchen activities, ensuring efficient food preparation, proper cooking techniques, consistent portioning, and timely service

• Maintain high standards of taste, presentation, freshness, and consistency across all dishes

• Supervise, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants, to ensure productivity and professional development

• Monitor food costs, portion control, inventory levels, purchasing, and waste management to maintain profitability

• Work with suppliers to source fresh produce, seafood, meats, olive oil, herbs, spices, cheeses, and other ingredients essential to Mediterranean cuisine

• Ensure compliance with food safety regulations, proper food storage, kitchen cleanliness, sanitation procedures, and hygiene standards

• Establish standardized recipes, preparation procedures, and plating guidelines to ensure consistent food quality and cost control

• Introduce seasonal specialties, signature dishes, and creative culinary concepts while preserving the authenticity and character of Mediterranean cuisine

• Develop kitchen budgets, monitor operational expenses, and implement measures to improve efficiency and profitability

About you

• Bachelor's degree or diploma in Culinary Arts, Culinary Management, Hotel and Restaurant Management, or a related field is preferred

• At least 5 years of experience in professional kitchen operations, with a minimum of 2–3 years in a senior culinary or leadership position

• Proven experience preparing and developing Mediterranean cuisine, including dishes inspired by Greek, Italian, Spanish, or Middle Eastern culinary traditions

• Strong knowledge of Mediterranean ingredients, herbs, spices, cooking techniques, sauces, marinades, grilled dishes, seafood, pasta, salads, and traditional specialties

• Experience in menu planning, recipe costing, food costing, inventory control, and kitchen budget management

• Demonstrated leadership skills with the ability to train, supervise, and motivate a culinary team

• Knowledge of food safety, sanitation, and kitchen quality control standards

• Excellent organizational, communication, problem-solving, and time-management skills

• Ability to work in a fast-paced kitchen environment, including weekends, holidays, and extended hours when required

• Creativity, attention to detail, and a strong commitment to food quality and guest satisfaction