The Regional Executive Chef is responsible for overseeing and managing all kitchen operations within the designated brand's region. He/she ensures the preparation, quality, and efficiency of culinary offerings meet brand standards. Additionally, he/she plays a critical role in ensuring smooth back-of-house functions and maintaining culinary excellence across the region.

• Conduct on-the-job and off-the-job training for local kitchen chefs to ensure full compliance with safety and hygiene standards across the region, in accordance with franchisor guidelines and local laws.
• Ensure the proper creation and implementation of new menus through well-structured procedures and timely communication with local F&B operation managers.
• Ensure smooth kitchen operations by conducting frequent visits and audits, collaborating with the brand manager, and supervising culinary activities in coordination with executive or kitchen chefs.