Regional Executive Sous Chef
Skills
About This Role
Job Purpose
The Regional Executive Chef is responsible for overseeing and managing all kitchen operations within the designated brand's region.
He/she ensures the preparation, quality, and efficiency of culinary offerings meet brand standards.
Additionally, he/she plays a critical role in ensuring smooth back-of-house functions and maintaining culinary excellence across the region.
Responsibilities
- Conduct on-the-job and off-the-job training for local kitchen chefs to ensure full compliance with safety and hygiene standards across the region, in accordance with franchisor guidelines and local laws.
- Ensure the proper creation and implementation of new menus through well-structured procedures and timely communication with local F&B operation managers.
- Ensure smooth kitchen operations by conducting frequent visits and audits, collaborating with the brand manager, and supervising culinary activities in coordination with executive or kitchen chefs.
- Collaborate with local F&B operations managers and executive/kitchen chefs to recommend and source the highest-quality ingredients, standardize their use, and ensure availability through regional and local suppliers.
- Prepare the kitchen staff headcount and budget, including kitchen equipment, cleaning schedules, utensils, and maintenance contracts.
- Ensure, in coordination with local kitchen chefs, that food is properly stored, wastage is minimized, and pre-set food costs are adhered to.
- Organize annual promotional campaigns for special offers throughout the region, featuring chef recommendations and specialties, in collaboration with brand managers.
- Review kitchen design, layout, maps, and equipment requirements for new restaurant projects prior to final approval and the start of construction.
- Recruit, train, motivate, and evaluate the team to ensure that the department has the necessary skill base, and that staff are optimally motivated and enabled to maximize their potential and contribution to the company.
Language Proficiency
- Fluency in English.
- Fluency in Arabic is a plus.
Technical Skills
- Proficiency in MS Office.
- Proficiency in using inventory systems and technical data analysis.
Education
- Bachelor's degree in Hotel Management, or a related field.
General Experience
- Seven to nine years of experience in Culinary Operations, or a similar role.
- Experience in multinational hotels/restaurants chains is a plus.
Managerial Experience
- Four years of experience in a managerial role.
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