Executive Chef
Job Description
<ul><li>Provide strategic culinary direction and ensure consistency in food quality, taste, and presentation across all restaurants. </li><li>Collaborate with the management team to develop and update menus that align with each restaurants concept and target audience. </li><li>Conduct regular menu tastings, recipe development, and introduce innovative culinary concepts. </li><li>Manage and oversee the day-to-day operations of multiple kitchens, including staffing, scheduling, and training. </li><li>Hire, train, and mentor kitchen staff, ensuring a high level of performance and fostering a positive work environment. </li><li>Maintain appropriate staffing levels, manage labor costs, and optimize kitchen efficiency. </li><li>Establish and maintain relationships with suppliers to source high-quality ingredients. </li><li>Negotiate contracts and manage vendor relationships to ensure favorable pricing and timely deliveries. </li><li>Develop and implement inventory control systems to minimize waste, control costs, and optimize food freshness. </li><li>Set and enforce quality standards for all food items across all restaurants. </li><li>Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations. </li><li>Monitor plate presentation and ensure consistent adherence to the restaurants quality expectations. </li><li>Work closely with the management team to develop and manage kitchen budgets for each restaurant. </li><li>Analyze financial reports, monitor food costs, and implement cost control strategies while maintaining quality and profitability. </li><li>Stay updated on culinary trends, techniques, and industry advancements. </li><li>Foster a culture of creativity and innovation among kitchen staff, encouraging experimentation with new ingredients and flavors. </li><li>Maintain effective communication and collaboration with restaurant managers, front-of-house staff, and other departments. </li><li>Coordinate with multiple teams to ensure smooth operations and resolve any issues or conflicts. </li><li>Provide ongoing training and professional development opportunities for kitchen staff in each restaurant. </li><li>Organize workshops, mentor junior chefs, and ensure the continuous improvement of culinary skills and knowledge. </li></ul><p><br></p><strong><u>Requirements</u></strong><p><br></p><ul><li>Culinary degree or equivalent certification is highly preferred. </li><li>5+ years of proven experience as an Executive Chef, preferably overseeing multiple restaurants or locations. </li><li>Strong experience in Italian, Pan Asian, and Japanese cuisines. </li><li>Extensive knowledge of culinary techniques, flavor profiles, and international cuisines. </li><li>Strong leadership and management skills with the ability to motivate and mentor kitchen staff. </li><li>Excellent organizational and time management abilities. </li><li>Demonstrated ability to develop and update menus based on market trends and customer preferences. </li><li>Sound knowledge of food safety and sanitation regulations. </li><li>Financial acumen and experience with budgeting and cost control. </li><li>Strong communication and interpersonal skills. </li><li>Native Arabic speaker with good command of English.</li></ul>
