Executive Chef – Catering & Club Operations

About the role

The Executive Chef will lead all culinary operations for the country club’s food & beverage outlets and its catering division, overseeing menu development, kitchen execution, and event coordination. Reporting to the General Manager and F&B Director, the role combines hands‑on cooking with strategic planning to ensure high‑quality, profitable service across à la carte restaurants and large‑scale events.

Key responsibilities

• Design and execute seasonal menus for club restaurants and catered events, adapting to client requests and dietary restrictions.
• Supervise food production for à la carte, buffet, and off‑site catering setups, ensuring consistency, presentation, and hygiene.
• Lead and mentor kitchen staff, manage schedules, and maintain a disciplined, professional kitchen culture.
• Coordinate with front‑of‑house managers and event coordinators to ensure smooth service during peak hours and major events.
• Monitor inventory, oversee purchasing, and implement cost‑control measures to optimise food and labour budgets.
• Analyse sales data, adjust menus and supplier contracts, and drive waste‑reduction initiatives to improve profitability.

Required profile

• Proven experience as an Executive or Head Chef in a fine‑dining, banquet or country‑club environment.
• Strong knowledge of culinary techniques, seasonal menu planning and food‑safety standards.
• Demonstrated ability to manage large‑scale catering operations alongside à la carte service.
• Excellent leadership, communication and organisational skills.
• Culinary degree or equivalent certification preferred.