We are seeking a dynamic and experienced Executi Chef to lead the kitchen operations for a pre-opening international restaura. The role involves developing a creative and cohesive menu, training a high-performing kitchen team, and ensuring excellence in food quality, safety, and service. The ideal candidate will bring a passion for culinary arts, strong leadership skills, and a proven ability to manage all aspects of a kitchen efficiently.
Key Responsibilities:
Menu Development & Culinary Execution
• Design and present a comprehensive, creative, and cost-effective menu for Own Manager’s approval, aligned with the international cuisine theme.
• Ensure the menu items reflect quality, flavor, and consistency standards.
• Regularly update the menu based on seasonality, guest preferences, and emerging culinary trends.
Team Management
• Train, and manage a team of assistants, including sous chefs and line cooks, ensuring they understand the vision and quality standards.
• Develop schedules, assign duties, and oversee daily operations of the kitchen staff.
• Foster a positive, collaborative, and professional work environment.
Kitchen Operations
• Supervise all food preparation, cooking, and plating to maintain consistency and excellence.
• Oversee inventory management, supplier relationships, and procurement to ensure freshness and cost control.
• Implement and enforce food safety and hygiene standards in compliance with local regulations.
• Manage kitchen budgets, including cost control for ingredients, labor, and equipment.
Guest Experience & Collaboration
• Support the Own Manager’s with pre-opening activities, such as kitchen layout optimization and staff training.
• Participate in tastings and Own Manager’s meetings to ensure alignment with their vision.
• Handle guest feedback with professionalism, adjusting operations as necessary to enhance the dining experience.
Key Requirements:
• Experience: Minimum of 10 years’ experience, with at least of 3 years in a similar role, ideally in high-end or international cuisine- focused restaurants.
• Education: Degree in Culinary Arts or related field; certification in food safety and hygiene preferred.
Skills:
o Expertise in meat, chicken, and seafood preparation techniques, including smoking and frying.
o Strong knowledge of kitchen operations, inventory management, and cost control.
o Excellent leadership, communication, and organizational skills.
Attributes:
o Creative flair and passion for culinary innovation.
o Detail-oriented with a commitment to quality and guest satisfaction.
o Ability to perform under pressure in a fast-paced environment.
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