Duties & Responsibilities

• Design and update menus based on seasonality, customer preferences, and culinary trends.
• Ensure menu items are innovative, cost-effective, and aligned with the brand’s culinary identity.
• Oversee daily kitchen activities, ensuring efficiency and consistency in food preparation and presentation.
• Implement and monitor standard operating procedures (SOPs) for food production and service.
• Recruit, train, supervise, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Conduct performance evaluations and provide ongoing training and development.
• Maintain high standards for food quality, taste, and presentation.
• Conduct regular inspections of food preparation and storage areas to ensure compliance with health regulations.
• Manage food and supply inventory, monitor stock levels, and coordinate with suppliers.
• Track food costs, minimize waste, and optimize portion control to meet budgetary goals.
• Ensure all kitchen staff follow food safety, hygiene, and sanitation protocols in accordance with local regulations.
• Maintain a clean and safe working environment, identifying and addressing potential hazards.
• Work closely with front-of-house staff and management to ensure smooth kitchen/restaurant coordination.
• Participate in planning and execution of special events, banquets, or promotional menus.
• Stay informed on emerging culinary trends and integrate new techniques or ingredients into the kitchen.
• Continuously seek ways to enhance the guest dining experience through food innovation.
• Assist in developing and managing the kitchen budget.
• Analyze financial reports and adjust operations to meet profitability goals.
• Establish strong relationships with vendors to secure the best quality ingredients and negotiate pricing.
• Ensure timely delivery of supplies and resolve any supplier-related issues.

Qualifications:
Culinary degree or equivalent experience preferred
5+ years of experience in a related field
Certification related to Culinary and Hospitality
Proven experience as a Executive Chef or in a similar role in a high-volume kitchen
In-depth knowledge of kitchen operations, food safety, and sanitation regulations
Excellent leadership, communication, and organizational skills.
Ability to work under pressure in a fast-paced environment
Strong leadership, communication, and organizational skills.
Creative flair with a passion for exceptional cuisine and presentation.
Ability to work well under pressure in a fast-paced environment.
Excellent time management and problem-solving abilities.
Job Type: Full-time
Pay: AED20,000.00 - AED25,000.00 per month
Application Deadline: 11/08/202

• Design and update menus based on seasonality, customer preferences, and culinary trends.
• Ensure menu items are innovative, cost-effective, and aligned with the brand’s culinary identity.
• Oversee daily kitchen activities, ensuring efficiency and consistency in food preparation and presentation.
• Implement and monitor standard operating procedures (SOPs) for food production and service.
• Recruit, train, supervise, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Conduct performance evaluations and provide ongoing training and development.
• Maintain high standards for food quality, taste, and presentation.
• Conduct regular inspections of food preparation and storage areas to ensure compliance with health regulations.
• Manage food and supply inventory, monitor stock levels, and coordinate with suppliers.
• Track food costs, minimize waste, and optimize portion control to meet budgetary goals.
• Ensure all kitchen staff follow food safety, hygiene, and sanitation protocols in accordance with local regulations.
• Maintain a clean and safe working environment, identifying and addressing potential hazards.
• Work closely with front-of-house staff and management to ensure smooth kitchen/restaurant coordination.
• Participate in planning and execution of special events, banquets, or promotional menus.
• Stay informed on emerging culinary trends and integrate new techniques or ingredients into the kitchen.
• Continuously seek ways to enhance the guest dining experience through food innovation.
• Assist in developing and managing the kitchen budget.
• Analyze financial reports and adjust operations to meet profitability goals.
• Establish strong relationships with vendors to secure the best quality ingredients and negotiate pricing.
• Ensure timely delivery of supplies and resolve any supplier-related issues