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Executive Head Chef (EHC)

No. of Openings 1
Industry Hospitality
Category Food/Beverages
Location Kathmandu
Job Level Senior Level
Salary Nrs. Monthly (Negotiable)
Desired Candidate Both(Female, Male)
Experience 10 + years
Expiry date Feb 09, 2026 (Expired)
Skills Food And Beverage, Food Sanitation, Cost Reduction, Cost Estimation, Cost Control, Team Leadership, Decision-making

Job Description

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

Job Specification

Experience & Background

Minimum 10+ years of professional kitchen experience
At least 3–5 years in a leadership role within multi-outlet or chain restaurant operations
Prior experience with central kitchen or large-scale production is highly preferred

Technical & Professional Skills

Strong expertise in:
- Kitchen costing and food cost control
- SOP development and implementation
- Kitchen systems and operational discipline
Excellent understanding of quality control, hygiene, and food safety standards
Ability to manage high-volume production while maintaining consistency

Leadership & Behavioral Competencies