Corporate Executive Chef & Head of Culinary Operations

About Forka

Role Overview

1. Operational Turnaround & Kitchen Standardization

• Conduct comprehensive operational audits of acquired venues or external consulting clients to identify workflow bottlenecks, hygiene risks, and structural inefficiencies.
• Spearhead the total restructuring of unorganized kitchens, implementing scalable, foolproof SOPs for prep, line execution, and closing duties.
• Standardize recipes, plating guides, and portion controls across all venues to ensure absolute consistency regardless of the location.
• Ensure strict, uncompromising adherence to local health codes, municipality regulations, and food safety standards (HACCP).

2. Culinary Strategy & Menu Engineering

• Design, test, and launch innovative menus with a strong emphasis on authentic Lebanese cuisine, contemporary Mediterranean fusions, and elevated culinary arts.
• Oversee and integrate a specialized baking and pastry program, ensuring high-quality, in-house production of breads and baked goods.
• Continuously analyze menu performance, engineering offerings to balance culinary excellence with maximum profitability.

3. Financial Control & Supply Chain Management

• Assume full accountability for group-wide Food Cost metrics and BOH labor percentages, consistently meeting executive EBITDA targets.
• Restructure flawed inventory and purchasing systems to eliminate food waste and prevent theft.
• Leverage the holding group’s purchasing power to negotiate highly favorable contracts with food suppliers, local farmers, and equipment vendors.

4. Leadership & Talent Development

• Recruit, evaluate, and mentor venue-level Head Chefs, Sous Chefs, and BOH staff.
• Transform chaotic kitchen cultures into highly disciplined, respectful, and efficient professional environments.
• Develop comprehensive training manuals and conduct hands-on culinary workshops to upskill current kitchen teams.

Qualifications & Requirements

• **Experience:**
• Minimum 8–10 years of progressive culinary experience, with at least 3 years operating in a Corporate Executive Chef, Culinary Director, or Multi-Unit Executive Chef capacity.
• **Turnaround Expertise:**
• A proven, verifiable track record of taking over unstructured, low-performing kitchens and successfully restructuring them into profitable, highly organized operations.
• **Culinary Specialization:**
• Deep, authoritative knowledge of Lebanese cuisine and Mediterranean fusions, supported by strong technical skills in baking and pastry arts.
• **Financial Acumen:**
• Elite understanding of kitchen P&Ls, yield management, theoretical vs. actual food costs, and labor forecasting.
• **Leadership Profile:**
• A highly disciplined leader with a commanding kitchen presence, capable of navigating resistance to change and instilling a culture of accountability.
• **Language Skills:**
• Fluency in English is required; Arabic proficiency is highly preferred for effective communication with regional suppliers and staff.

What We Offer

• A seat at the executive table with direct influence over the culinary and operational direction of a growing F&B holding group.
• A highly competitive executive base salary with performance-based bonuses tied directly to food cost reduction and portfolio profitability.
• The autonomy to build, innovate, and lead across multiple distinct hospitality brands.
• **How to Apply:**
• Please submit your updated CV alongside a comprehensive culinary portfolio (highlighting your work in Lebanese cuisine, fusions, and baking) to [email protected].