Executive Chef
Executive Chef
22
Addis Ababa, Addis Ababa, Ethiopia
Job Views:
Created Date: 2026-08-11
End Date:
Salary: 4000
Industry: Others
Openings: 1
Primary Responsibilities :
Menu & Culinary Direction
Develop and continuously improve menus for corporate, government, diplomatic, wedding, and private events.
Create signature dishes and experiential live-station concepts.
Establish plating, presentation, and food styling standards.
Adapt menus to dietary, cultural, and protocol requirements.
Cost menus while maintaining required quality and profitability targets.
Kitchen Operations
Oversee daily kitchen operations, preparation schedules, and event production timelines.
Ensure consistent food quality across all events and service volumes.
Standardize recipes, portion sizes, and plating specifications.
Maintain high standards of food safety, hygiene, and sanitation.
Manage inventory, portion control, wastage, and kitchen efficiency.
Team Leadership & Training
Lead, manage, and develop the kitchen brigade.
Recruit, train, and mentor Sous Chefs, Section Chefs, and kitchen staff.
Conduct pre-service briefings and maintain professional kitchen discipline.
Establish performance standards and support continuous skills development.
Build a culture of precision, teamwork, and excellence.
Event & Live Culinary Execution
Lead live cooking stations and chef-led guest experiences.
Coordinate food preparation and service timing with the front-of-house and event teams.
Ensure smooth culinary execution during large-scale and high-profile events.
Troubleshoot operational and culinary issues in real time.
Represent the culinary brand professionally when interacting with VIP guests and clients.
Procurement & Vendor Coordination
Work closely with procurement teams to ensure consistent ingredient quality and availability.
Identify and evaluate premium and specialty ingredient suppliers.
Coordinate ingredient specifications and standing orders.
Maintain strong relationships with reliable suppliers and vendors.
Monitor ingredient quality, availability, and cost.
Brand & Cross-Functional Collaboration
Work with event planners, stylists, and brand teams to align food presentation with the overall event experience.
Contribute culinary concepts to brand launches and signature activations.
Support photography and marketing initiatives with visually distinctive dishes.
Ensure every guest-facing food experience reflects premium quality and attention to detail.
Experience Requirements:
Candidate Requirements
Minimum 8–10 years of culinary experience.
At least 3–5 years in an Executive Chef or senior culinary leadership position.
Proven experience in high-volume catering, luxury hospitality, or fine dining.
Experience designing and executing menus for large-scale events.
Experience serving VIP, corporate, diplomatic, or institutional clientele.
Proven ability to manage and develop a multi-level kitchen brigade.
Strong knowledge of international and Ethiopian cuisine.
Excellent understanding of food presentation and plating.
Strong knowledge of food safety, hygiene, and kitchen operations.
Ability to work effectively under pressure during live events.
Preferred Qualifications
Formal culinary education or recognized culinary certification.
HACCP or equivalent food safety certification.
Previous experience in Ethiopia or the wider East African hospitality market.
Fluency in English and Amharic.
Key Skills
Menu Development & Costing
International & Ethiopian Cuisine
High-Volume Catering
Luxury Hospitality
Kitchen Operations
Team Leadership
Food Presentation & Plating
Live Cooking & Event Execution
Food Safety & Hygiene
Inventory & Waste Management
Vendor & Procurement Coordination
VIP Client Management
Culinary Innovation
Personal Attributes
Creative and passionate about culinary excellence.
Detail-oriented and quality-conscious.
Calm and decisive under pressure.
Strong leadership and team-building ability.
Professional and confident in front of high-profile clients.
Highly organized and disciplined.
Collaborative and adaptable.
Strong commitment to consistency and premium service standards.
Key Performance Indicators
Consistent culinary quality across all events.
Guest and client satisfaction.
Successful execution of large-scale and VIP events.
Food cost and wastage control.
Food safety and hygiene compliance.
Kitchen team performance and development.
Successful creation of signature culinary experiences.
Repeat business and positive client feedback.
