Group Executive Chef

About the role

The Group Executive Chef will lead culinary and food manufacturing excellence across a network of 15 central kitchens and outlets. Reporting directly to the Board of Directors, you will shape product quality, drive innovation, and ensure the highest standards of taste, nutrition and safety.

Key responsibilities

• Oversee daily operations of 15 kitchens, guaranteeing consistent taste, quality and nutritional standards across all product categories.
• Develop new products from concept through launch, managing trials, costing, sourcing, taste evaluation and market entry strategy.
• Maintain product lifecycle integrity from production to customer delivery, including cold‑chain management.
• Control food costs, reduce waste and improve product margins.
• Ensure compliance with food safety certifications such as FSSC 22000, ISO 22000, HACCP and Halal requirements.
• Lead, coach and train cross‑functional teams on quality and lifecycle management.

Required profile

• 6–10 years of experience in food production, bakery, hospitality or FMCG, with at least 2–3 years in a senior culinary, R&D or quality role.
• Proven track record in new product development, high‑volume multi‑outlet operations and food costing.
• Degree, diploma or professional qualification in Culinary Arts, Bakery/Pastry, Food Science or a related field.
• Strong bakery and pastry background is an advantage.
• Excellent English communication and leadership abilities.

Required skills

• FSSC 22000
• ISO 22000
• HACCP
• Food costing
• New product development
• Cold chain operations