EXECUTIVE HEAD CHEF (MULTI-CUISINE)

Key Responsibilities1. Kitchen Operations Management

• Oversee daily kitchen operations for all sections and cuisines.
• Ensure smooth workflow during breakfast, lunch, dinner, catering, and special events.
• Monitor food preparation, cooking methods, plating, and presentation standards.
• Maintain kitchen discipline, cleanliness, and organization.
• Ensure timely food production and service efficiency.

2. Menu Planning & Development

• Design and develop menus for multiple cuisines (Arabic, Asian, Western, Indian, Continental, etc.).
• Create seasonal menus, promotional dishes, and special event menus.
• Standardize recipes, portion sizes, and plating guidelines.
• Analyze menu performance and recommend improvements.
• Introduce new dishes based on market trends and customer preferences.

3. Food Quality & Consistency

• Ensure all dishes meet company quality standards.
• Conduct tasting and quality checks before service.
• Monitor freshness, storage, and shelf life of ingredients.
• Ensure consistency across all branches/outlets if applicable.

4. Cost Control & Budget Management

• Control food cost percentage and wastage.
• Monitor portion control and yield management.
• Approve daily requisitions and purchasing requests.
• Work with procurement team on supplier selection and quality standards.
• Analyze food cost reports and variance reports.

5. Inventory & Purchasing

• Monitor inventory levels for all ingredients and kitchen supplies.
• Ensure proper stock rotation (FIFO/FEFO).
• Conduct regular stock counts and audits.
• Prevent stock shortages and overstocking.

6. Team Leadership & Training

• Lead, supervise, and motivate kitchen team.
• Schedule kitchen staff shifts and manpower allocation.
• Train chefs and kitchen staff on recipes, SOPs, hygiene, and plating.
• Conduct performance evaluations and coaching.

7. Hygiene, Safety & Compliance

• Ensure compliance with HACCP, food safety, and sanitation standards.
• Monitor kitchen cleaning schedules.
• Enforce personal hygiene and uniform standards.
• Ensure proper handling of allergens and dietary requirements.
• Maintain health inspection readiness.

8. Operational Coordination

• Coordinate with Operations, Procurement, Finance, and Service teams.
• Support event planning, catering, and VIP requests.
• Handle kitchen-related customer complaints and corrective actions.

Work Location: In person