Executive Chef - Pipeline

About the role

The Executive Chef will lead all kitchen operations for the Pipeline venue, ensuring the highest standards of food quality, safety, and service. This senior position combines culinary creativity with strong financial and people management to deliver a 5‑star dining experience.

Key responsibilities

• Oversee daily kitchen activities, including meal preparation, hygiene, cleanliness, and equipment maintenance.
• Design, cost, and regularly update menus in line with seasonal availability and quality standards.
• Maintain food quality, portion control, presentation, and compliance with 5‑star service expectations.
• Enforce statutory hygiene, food safety, SHEQ, and HACCP requirements at all times.
• Manage procurement, ordering, stock control, rotation, and regular stocktakes.
• Lead, train, and manage kitchen staff, planning staffing levels to match business demand.
• Control food costing, monitor gross profit, and drive profitability initiatives.
• Liaise with senior management on operations, special functions, reporting, and administrative matters.
• Handle client and guest relations, conduct staff meetings, performance reviews, and respond to feedback.

Required profile

• Proven leadership with innovation, accountability, and a commitment to excellence.
• Strong financial and business acumen, especially in food cost control and labour efficiency.
• Extensive culinary expertise across multiple cuisines.
• Solid knowledge of modern kitchen operations and equipment.
• Excellent communication, teamwork, and customer‑focused mindset.
• Effective planning, organisational, and time‑management abilities in fast‑paced environments.

Required skills

• Operation of ranges, ovens, and commercial kitchen equipment.
• Food costing, gross‑profit monitoring, and profitability analysis.
• Stock control, rotation, and inventory management.
• HACCP, food safety, and SHEQ compliance.
• Basic office and operational computer systems.