- Develop, update, and manage menus aligned with the brand concept and culinary trends.
- Ensure all dishes meet quality standards for taste, presentation, and consistency.
- Lead kitchen operations (preparation, cooking, plating, and service execution).
- Recruit, train, supervise, and evaluate kitchen staff.
- Manage inventory, monitor stock levels, and coordinate purchasing with approved vendors.
* Control food costs, reduce waste, and implement cost-saving strategies.
* Manage kitchen budget and ensure operational profitability.
* Ensure compliance with food safety regulations, hygiene policies, and HSE standards.
* Oversee kitchen equipment condition and coordinate maintenance/repairs when needed.
* Build and maintain strong supplier relationships to ensure quality and pricing.
* Prepare reports related to food cost, inventory, and kitchen performance.
* Engage with customers when needed, handle food-related complaints, and ensure high satisfaction.
Requirements
- 3+ years of experience as an executive chef
* Proven experience as an Executive Chef / Head Chef in reputable restaurants or international chains.
Strong knowledge of:
* Menu planning and food costing
* Kitchen operations and service execution
* Hygiene, food safety, and quality control
* Solid leadership skills with proven experience managing kitchen teams.
* Strong experience in: Inventory management and supplier coordination, Cost control, budgeting, and waste reduction
* Ability to work under pressure in a high-volume environment.
* Strong communication and coordination skills with operations teams.
* Culinary degree / hospitality background is preferred.
* International/French kitchen experience is a strong plus.