Executive Chef

Executive Chef responsible for hiring and coaching kitchen staff, developing culinary training programs, and ensuring SSA safety and quality standards. Leads food production, menu planning, and supervision of production and dish-room staff; forecasts weekly/monthly sales; maintains safe, clean, and compliant kitchen operations; oversees inventory, vendor communication, and end-to-end food cost management; ensures adherence to health and safety regulations, training, and staff development. Emphasizes strong leadership, interpersonal communication, and alignment with SSA Group’s hospitality objectives, while delivering quality guest experiences across multiple units.