Executive Head Chef

• Lead, structure, and manage the kitchen brigade, ensuring clear roles, accountability, and performance standards.
• Oversee recruitment, onboarding, training, and retention strategies in collaboration with HR.
• Conduct regular performance evaluations, appraisals, and disciplinary actions when required.
• Build succession plans and identify high-potential talent within the team.
• Foster a positive, inclusive, and performance-driven work culture.

• Ensure full compliance with local labor laws, food safety regulations, and company policies.
• Develop, implement, and audit SOPs for all kitchen processes.
• Maintain high standards of hygiene, sanitation, and workplace safety at all times.
• Manage scheduling, attendance, and workforce planning to optimize productivity.

• Take full ownership of kitchen P&L, including food cost, labor cost, and operational expenses.
• Monitor and control inventory, wastage, and procurement processes.
• Analyze sales and operational data to drive cost efficiency and profitability.
• Implement cost-control measures without compromising quality.

• Design and execute menus that align with brand positioning and market trends.
• Ensure consistency, quality, and presentation across all dishes.
• Continuously innovate and improve offerings based on guest feedback and industry trends.
• Work closely with management on promotions, seasonal menus, and concept development.

• Partner with front-of-house teams to ensure seamless service and guest satisfaction.
• Liaise with suppliers and vendors to maintain quality and cost efficiency.
• Support senior management in strategic planning and expansion initiatives.

• Proven experience as an Executive Chef or Head Chef in upscale or high-volume operations.
• Strong background in HR practices, including recruitment, performance management, and labor compliance.
• Demonstrated ability to manage kitchen P&L and achieve financial targets.
• Excellent leadership and team development skills.
• Strong understanding of SOP implementation and operational controls.
• In-depth knowledge of food safety and sanitation standards.
• High level of business acumen and analytical thinking.
• Ability to perform under pressure in a fast-paced environment.
• Culinary degree or equivalent professional training preferred.

• Strategic leadership role with strong influence on business direction.
• Competitive executive compensation package.
• Opportunity to build, lead, and scale a high-performing culinary team.
• Exposure to a fast-growing, high-demand market in Shanghai.
• Career advancement within a structured and performance-driven organization.
• Platform to combine culinary creativity with operational and business leadership.

Cutting Edge Recruitment