The Executive Chef will be responsible for overall kitchen leadership across all outlets, ensuring consistent food quality, cost control, operational discipline, and brand standards. This role acts as the final authority on food quality, kitchen systems, and performance across outlets and the central kitchen.
Key Responsibilities
Overall Kitchen Leadership (All Outlets)
Lead and supervise kitchen operations across all The Bakery Cafe outlets
Establish and enforce uniform kitchen standards, SOPs, systems, and discipline
Act as the final decision-maker on food quality, kitchen processes, and team performance
Coordinate closely with Outlet Chefs and the Central Kitchen team
Build a strong culture of accountability, hygiene, and operational excellence
Food Quality & Consistency Control
Ensure 100% consistency in taste, portion size, presentation, and plating across all outlets
Conduct regular food tasting audits and surprise kitchen inspections
Approve and standardize all recipes before rollout
Ensure all food served strictly aligns with The Bakery Cafe brand standards
Cost Control & Profitability
Control food cost, wastage, and pilferage across all kitchens
Set ideal food cost benchmarks and monitor deviations
Approve vendor specifications and raw material quality standards
Collaborate with procurement to standardize ingredients for cost efficiency and consistency
Central Kitchen & Production Planning
Oversee central kitchen operations and production planning
Plan batch production, storage, and distribution to outlets
Ensure maximum yield and minimal wastage from raw materials
Implement systems for by-product utilization (bones, trims, etc.) wherever feasible
Reporting & Accountability
Prepare and submit regular reports on:
Food cost
Wastage levels
Kitchen staff performance
Quality and hygiene audits
Take full ownership of kitchen KPIs and performance metrics
Be accountable for brand reputation through food quality and consistency
