Executive Chef

4 weeks ago

Abu Dhabi, United Arab Emirates International Market Group for General Services Full time

**Job Title**: Executive Chef

**Department**: Food & Beverage / Culinary Operations

**Location**: [Specify Location]

**Reports To**: General Manager / Food & Beverage Director

**Job Type**: [Full-time]

**Job Summary**:
The Executive Chef is responsible for overseeing all kitchen operations, including menu creation, food preparation, and staff management. This role ensures the highest level of food quality, safety, and presentation, while maintaining efficient kitchen operations. The Executive Chef is a creative leader, developing unique dishes and menus, managing inventory and costs, and ensuring that all kitchen staff work cohesively to provide an exceptional dining experience.

**Key Responsibilities**:
## 1. Menu Creation and Development:
1. Create, design, and continuously refine the restaurant's menu to reflect seasonal changes, trends, and customer preferences.

2. Develop and test new recipes, ensuring they meet quality, taste, and presentation standards.

3. Work closely with the culinary team to ensure menu consistency across all services and events.

4. Collaborate with restaurant management to ensure menus meet cost and profit margin objectives.

5. Design special menus for holidays, events, and private functions, as required.

## 2. Kitchen Operations Management:
1. Oversee the day-to-day operations of the kitchen, ensuring food is prepared in a timely and accurate manner.

2. Ensure that kitchen staff adhere to recipes, portion controls, and presentation specifications.

3. Maintain efficient workflow in the kitchen by managing staffing, resources, and equipment usage.

4. Conduct regular kitchen inspections to ensure compliance with health, safety, and sanitation standards.

5. Oversee the kitchen's opening and closing procedures, ensuring all tasks are completed properly.

## 3. Staff Leadership and Development:
1. Hire, train, and supervise all kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Kitchen Assistants.

2. Foster a positive and collaborative working environment, ensuring team members are motivated and performing to high standards.

3. Provide ongoing training and development opportunities to improve staff skills and career progression.

4. Delegate tasks effectively, ensuring that each staff member understands their role and responsibilities.

5. Conduct regular performance reviews and address any staff concerns or disciplinary issues.

## 4. Inventory and Cost Control:
1. Monitor inventory levels and manage the purchasing of food and kitchen supplies.

2. Negotiate with suppliers to ensure high-quality ingredients are procured at the best prices.

3. Implement portion control practices and minimize waste to manage food costs.

4. Track food and labor costs to meet or exceed budget targets, adjusting operations as necessary.

5. Implement inventory management systems to monitor stock usage and reduce over-ordering.

## 5. Food Safety and Hygiene:
1. Ensure compliance with all health, safety, and hygiene regulations, including food handling, storage, and sanitation standards.

2. Implement and maintain strict food safety protocols, including HACCP procedures.

3. Conduct regular training for staff on proper food safety and hygiene practices.

4. Regularly inspect kitchen equipment to ensure it is functioning correctly and safely.

## 6. Guest Satisfaction and Feedback:
1. Ensure the quality of food meets or exceeds customer expectations in taste, presentation, and consistency.

2. Address guest feedback or complaints related to food quality, presentation, or timing in a professional and timely manner.

3. Collaborate with front-of-house staff to ensure smooth communication between kitchen and dining area.

## 7. Special Events and Catering:
1. Oversee the planning and execution of special events, banquets, and catering services.

2. Work with event organizers to create custom menus that fit the occasion and meet guest expectations.

3. Ensure the timely and accurate preparation of food for events, coordinating kitchen staff and resources efficiently.

## 8. Innovation and Trend Awareness:
1. Stay updated on culinary trends, new ingredients, and cooking techniques to introduce innovative menu offerings.

2. Experiment with new cooking styles, flavor combinations, and presentation techniques to keep the restaurant’s menu fresh and exciting.

3. Attend food shows, conferences, and workshops to enhance culinary knowledge and network with industry professionals.

**Qualifications**:
1. **Culinary Degree** or certification from a recognized culinary institution.

2. **Proven experience** as an Executive Chef or Head Chef in a high-end restaurant or hospitality establishment.

3. **Strong leadership skills** with the ability to manage, mentor, and inspire a large kitchen team.

4. **Excellent knowledge** of food safety regulations, culinary techniques, and kitchen equipment.

5. **Creative and innovative** mindset with a passion for creating unique and high-quality d

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