Executive Chef

Roles and responsibilities

Kitchen Operations and Management

• Oversee Kitchen Staff: Manage and lead the kitchen team, including sous chefs, line cooks, dishwashers, and other kitchen personnel. Assign tasks, monitor performance, and provide feedback and guidance.
• Food Preparation and Presentation: Ensure that food is prepared to the highest standards of taste, quality, and presentation. Innovate and develop new recipes or menu items while maintaining consistency.
• Inventory and Ordering: Oversee inventory management, including ordering food and supplies, and ensuring the kitchen has the necessary ingredients for daily operations. Monitor stock levels and coordinate with suppliers.
• Food Safety and Hygiene: Enforce strict adherence to food safety, sanitation, and hygiene standards, ensuring that all health and safety regulations are followed within the kitchen.
• Quality Control: Ensure that all dishes leaving the kitchen meet the establishment's standards for quality, taste, and presentation. Conduct regular tastings and quality checks.

Menu Planning and Development

• Menu Creation: Develop and design seasonal or specialty menus that meet the needs of the guests, reflecting the establishment’s concept, theme, and culinary style.
• Cost Control and Pricing: Work closely with the management team to determine the pricing of menu items based on food costs, inventory, and profit margins. Ensure the menu is cost-effective while maintaining quality.
• Special Dietary Requirements: Create menus or individual dishes that cater to specific dietary needs, including vegetarian, vegan, gluten-free, or allergen-free options.
• Food Trends: Stay updated with food trends and incorporate innovative ideas into the menu to keep the dining experience fresh and exciting.

Staff Training and Development

• Training and Mentoring: Provide continuous training to kitchen staff, ensuring they are up to date with the latest cooking techniques, food safety regulations, and equipment usage.
• Developing Talent: Identify potential leaders within the team and mentor them to develop their skills, helping to build a strong kitchen team.
• Performance Evaluations: Conduct performance reviews and give constructive feedback to staff, ensuring continuous improvement.

Budget and Cost Management

• Cost Control: Monitor and manage kitchen costs, including food costs, labor costs, and waste. Work with management to ensure that the kitchen operates within the allocated budget.
• Inventory Control: Track inventory usage to reduce waste and prevent overstocking. Implement portion control techniques to keep food costs in line with targets.
• Supplier Management: Establish relationships with suppliers, negotiate pricing and contracts, and monitor the quality and consistency of delivered goods.

Desired candidate profile

Higher education qualification or equivalent in Culinary Arts
Two to Three years’ prior tenure in a similar role
International luxury hotel chain background or free standing restaurant of note
English fluency is required
Pre-opening Experience is preferred
Arabic fluency is preferred
Guest Satisfaction and Interaction
Guest Experience: Ensure that every guest has a positive dining experience through the quality of food, presentation, and overall service.
Respond to Complaints: Address any guest complaints regarding food quality or preparation, taking immediate corrective action to ensure guest satisfaction.
Collaboration with Front-of-House: Work closely with the front-of-house team (servers, managers, etc.) to ensure the kitchen's smooth operation and that customer expectations are met.
Administrative Duties
Scheduling: Create and manage kitchen staff schedules to ensure adequate coverage during peak times. Address staffing issues such as sick leave, overtime, and training.
Health and Safety Compliance: Ensure that kitchen operations comply with all relevant health and safety laws, regulations, and standards, including food handling, cleanliness, and workplace safety.
Reports and Documentation: Maintain records related to food inventory, supplier orders, kitchen performance, and staff schedules. Report to senior management on kitchen operations, performance, and budget.