Executive Chef

7 months ago


Dubai, United Arab Emirates Semisweet Full time

**Responsibilities**:
**Menu Planning and Development**: Create and update the menu, selecting dishes, ingredients, and flavors that align with the restaurant's concept and customer preferences. This includes designing and testing new recipes.

**Recipe Standardization**: Develop and standardize recipes to ensure consistency in taste, portion size, and presentation across all dishes. These recipes are often followed by the kitchen staff.

**Kitchen Management**: Supervise and coordinate the work of kitchen staff, including sous chefs, line cooks, prep cooks, and other personnel. This includes hiring, training, and scheduling.

**Food Preparation**: Oversee and sometimes participate in the cooking process for more complex or specialized dishes. Ensure that all food is prepared to high-quality standards.

**Inventory and Supply Management**: Manage the inventory of ingredients and kitchen supplies. Order and receive ingredients, ensuring freshness and quality while managing food costs.

**Quality Control**: Maintain strict quality control standards to ensure that every dish leaving the kitchen meets the restaurant's expectations for taste, presentation, and safety.

**Hygiene and Safety**: Enforce health and safety standards in the kitchen, including food handling, storage, and cleanliness to prevent foodborne illnesses. Ensure that the kitchen complies with health regulations.

**Budgeting and Cost Control**: Manage the kitchen's budget, striving to optimize cost-efficiency while maintaining high-quality food. This includes tracking expenses, monitoring food and labor costs, and working to improve profitability.

**Creative Innovation**: Stay updated with culinary trends and create new dishes to keep the menu fresh and appealing. Adapt to seasonal ingredients and changing customer preferences.

**Customer Relations**: Interact with customers, take feedback, and handle special requests or dietary restrictions to ensure a positive dining experience.

**Event Planning**: In some cases, executive chefs are involved in planning and executing special events or catering services offered by the restaurant.

**Qualifications**:
**Culinary Education**: Typically, an executive chef has a formal culinary education or extensive experience in the culinary industry. Many have completed culinary programs, and some may have bachelor's degrees in culinary arts or related fields.

**Culinary Skills**: Exceptional cooking skills and a deep knowledge of various culinary techniques and cuisines are essential.

**Experience**: Extensive experience in professional kitchens, including positions of increasing responsibility, such as sous chef or chef de cuisine.

**Leadership**: Strong leadership and management skills to effectively supervise kitchen staff, maintain a positive work environment, and delegate tasks.

**Creativity**: The ability to innovate, create new dishes, and adapt to changing culinary trends.

**Time Management**: Effective time management and organizational skills to handle multiple tasks and responsibilities in a fast-paced kitchen environment.

**Communication**: Good communication skills, as executive chefs often need to communicate with kitchen staff, management, suppliers, and customers.

**Hygiene and Safety Certification**: Knowledge of food safety regulations and a certification in food safety and sanitation, such as ServSafe, is typically required.

**Budgeting and Cost Control Skills**: An understanding of cost management and budgeting to control food and labor costs while maintaining quality.

**Adaptability**: The ability to adapt to changes in menu, staffing, and kitchen operations as needed.

**Salary**: AED10,000.00 - AED15,000.00 per month

Ability to commute/relocate:

- Dubai: Reliably commute or planning to relocate before starting work (required)


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