Executive Chef

About This Role

Kitchen Management

• Full supervision of all daily kitchen operations across all branches.
• Oversee all cooking sections and ensure smooth workflow.
• Organize shifts and assign tasks to chefs and kitchen assistants.

Menu Development

• Design menu items that align with the restaurant’s identity.
• Regularly update the menu and introduce new dishes.
• Ensure cost–quality balance for all menu items.

Quality Control

• Ensure food quality in terms of taste, presentation, and adherence to standards.
• Review recipes and establish preparation and presentation guidelines.
• Conduct regular tastings to maintain consistency.

Staff Training and Development

• Train new chefs on recipes and kitchen standards.
• Enhance the team's skills and overall performance.
• Conduct regular performance evaluations for the kitchen team.

Inventory and Procurement Management

• Supervise the purchase of raw materials and ensure their quality.
• Monitor inventory levels and minimize waste.
• Coordinate with suppliers and control order quantities.

Hygiene and Safety Compliance

• Ensure adherence to food safety and hygiene standards.
• Oversee the cleanliness of kitchen tools and facilities.
• Comply with all municipal and regulatory requirements.

Cost Control and Budget Management

• Monitor dish costs and reduce unnecessary waste.
• Efficiently manage the kitchen's allocated budget.
• Analyze operating costs and propose improvement strategies.

Coordination With Management

• Prepare periodic reports for management regarding performance, sales, and challenges.
• Coordinate with the service/front-of-house team to ensure workflow efficiency.
• Attend management meetings and provide recommendations for improvement.

Job Type: Full-time

Pay: Up to AED10,000.00 per month

Work Location: In person