Central Kitchen Head Chef

Job Overview

Key Responsibilities

• Lead, supervise, and manage the full Central Kitchen operation, ensuring efficiency, consistency, and quality across all production output.
• Lead, train, and develop a large kitchen team (120+ employees), ensuring smooth daily operations and strong team performance.
• Ensure strict adherence to authentic Arabic and Lebanese cuisine standards, recipes, and preparation techniques across all products, including mezze and grills.
• Oversee HC (headcount) planning, staffing structure, and workforce efficiency within the Central Kitchen.
• Manage inventory, food cost control, wastage, and supplier coordination in line with Company cost control procedures.
• Ensure full compliance with HACCP, food safety, and hygiene standards.
• Collaborate closely with the Group Executive Chef on menu development, standardization, and operational improvements across all branches.
• Ensure consistency and authenticity of products across multiple branches supplied by the Central Kitchen.
• Comply with all Company policies, procedures, Code of Conduct, and applicable health, safety, and food safety requirements.
• Maintain a professional attitude and collaborate effectively with colleagues to support efficient business operations.

Requirements

• Culinary Degree/Diploma or equivalent hands-on professional experience in a relevant culinary field.
• Minimum 8–10 years of culinary experience, with significant experience in a Central Kitchen or large-scale production environment.
• Deep, hands-on expertise in authentic Arabic and Lebanese cuisine.
• Proven experience managing large kitchen teams (120+ employees) in a fast-paced, high-volume operation.
• Strong understanding of kitchen operations, HC planning, food cost control, and inventory management at scale.
• Thorough understanding of food safety and hygiene standards (HACCP).
• Experience in high-volume, multi-branch production environments.
• Proficiency in inventory/kitchen management systems and Microsoft Excel.