Role Summary

The Executive Chef at MA oversees all culinary operations across the MA Café and its upcoming outlets. This role ensures exceptional food quality, creative menu development, strong kitchen standards, and smooth coordination across cafés, villas, and future F&B concepts. The Executive Chef is responsible for culinary leadership, training, cost control, menu innovation, and building a strong kitchen culture aligned with MA’s brand.

Key Responsibilities

1. Culinary Leadership & Execution

• Lead all kitchen operations at MA, ensuring consistently high food quality.
• Maintain MA’s flavour profile, plating style, and brand standards.
• Oversee daily prep, service, food handling, and hygiene practices.
• Develop SOPs for kitchen operations across all outlets.

2. Menu Development & Innovation

• Create seasonal menus, specials, pastries, and tapas-style items for upcoming MA dinner concepts.
• Innovate with new dishes aligned with MA’s garden café identity.
• Test and standardize recipes with proper costing sheets.

3. Multi-Outlet Coordination

• Supervise kitchen operations for cafés, villas, room service menus, and future expansion.
• Ensure consistency across all locations: quality, portion size, and SOPs.
• Conduct regular site visits and audits.

4. Team Development

• Train junior chefs, cooks, and kitchen assistants.
• Build a positive, disciplined, and creative kitchen environment.
• Lead recruitment for culinary roles and assess performance.

5. Cost Control & Purchasing

• Create and maintain recipe costing, stock usage, and wastage control.
• Work with the Purchasing team to forecast weekly orders.
• Maintain efficient portioning to protect food margins.

6. Hygiene, Safety & Compliance

• Enforce hygiene standards (HACCP-level practices).
• Ensure all kitchens comply with safety, sanitation, and storage requirements.
• Implement daily and weekly cleaning schedules.

7. Events & Special Projects

• Lead food planning for MA events, private dinners, villa dining experiences, and collaborations.
• Create menus and coordinate production for pop-ups or catering.

Skills & Competencies

• Strong leadership and team management.
• Creative mindset with the ability to elevate simple dishes.
• Excellent understanding of cost control and kitchen operations.
• Ability to work across multiple outlets.
• Strong communication and training skills.