Executive Chef
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Key skills for this role
About the Role
Sadeem is seeking an Executive Chef to lead culinary direction and kitchen operations, including recipe development, menu innovation, team leadership, and cost control.
Key Skills for This Role
Responsibilities
- Create, test, and develop new recipes that align with the brand’s concept, positioning, and customer expectations
- Lead research and development for new menu items, seasonal offerings, limited time products, and signature dishes
- Oversee all daily kitchen operations, including preparation, cooking, production, service, and closing procedures
- Design and update menus in line with brand strategy, customer demand, seasonality, and profitability
- Lead, train, supervise, and motivate the kitchen team
- Monitor stock levels and ensure proper ordering of ingredients, supplies, and kitchen materials
- Ensure full compliance with food safety, hygiene, and municipality requirements
Requirements
- Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high quality restaurant, café, bakery, hotel, or F&B concept
- Strong ability to create new recipes and lead culinary R&D
- Excellent knowledge of kitchen operations, food costing, inventory, hygiene, and team management
- Strong leadership, communication, and problem solving skills
- Ability to work under pressure while maintaining quality and consistency
Full Job Posting
Role Overview
- The Executive Chef is responsible for leading the full culinary direction and kitchen operations of the business.
- This role requires a highly creative and hands on chef who can develop new recipes, lead menu innovation, conduct research and development, and ensure the kitchen operates at the highest standards of quality, consistency, efficiency, hygiene, and profitability.
Recipe Development & R&D
- Create, test, and develop new recipes that align with the brand’s concept, positioning, and customer expectations.
- Lead research and development for new menu items, seasonal offerings, limited time products, and signature dishes.
- Continuously improve existing recipes to enhance taste, presentation, consistency, preparation time, and profitability.
- Develop standardized recipes with accurate ingredients, quantities, preparation methods, plating instructions, and portion sizes.
- Conduct tasting sessions, product trials, and feedback reviews before launching any new item.
- Stay updated on culinary trends, ingredients, techniques, and market preferences to keep the menu fresh and competitive.
Kitchen Operations Management
- Oversee all daily kitchen operations, including preparation, cooking, production, service, and closing procedures.
- Ensure all food is prepared and served according to approved recipes, quality standards, and presentation guidelines.
- Manage kitchen workflow to ensure efficiency, speed, and consistency during peak and non peak hours.
- Establish and enforce kitchen SOPs, checklists, preparation schedules, and service standards.
- Monitor food quality, portion control, wastage, and kitchen productivity.
Menu Planning & Cost Control
- Design and update menus in line with the brand strategy, customer demand, seasonality, and profitability.
- Calculate food cost for each menu item and ensure recipes meet target cost margins.
- Work closely with management on pricing, menu engineering, and profitability analysis.
- Reduce food waste through proper planning, storage, portioning, and inventory control.
- Review ingredient usage and recommend improvements to increase efficiency and reduce cost.
Team Leadership & Training
- Lead, train, supervise, and motivate the kitchen team.
- Assign duties, manage kitchen schedules, and ensure proper manpower planning.
- Train the team on recipes, cooking techniques, hygiene standards, plating, and operational procedures.
- Build a culture of discipline, teamwork, accountability, and continuous improvement.
- Evaluate team performance and support recruitment, onboarding, and development of kitchen staff.
Inventory, Purchasing & Supplier Management
- Monitor stock levels and ensure proper ordering of ingredients, supplies, and kitchen materials.
- Work with suppliers to source high quality ingredients at competitive prices.
- Evaluate new ingredients, products, and equipment for potential use in the kitchen.
- Ensure all received goods meet required quality, quantity, and specification standards.
- Maintain proper storage, labeling, FIFO practices, and inventory controls.
Food Safety & Hygiene
- Ensure full compliance with food safety, hygiene, and municipality requirements.
- Maintain high standards of cleanliness and sanitation across all kitchen areas.
- Ensure proper food handling, storage, temperature control, and expiry tracking.
- Train the team on food safety procedures and conduct regular internal checks.
- Prepare the kitchen for inspections and ensure all records are properly maintained.
Kitchen Equipment & Maintenance
- Oversee the proper use, cleaning, and maintenance of all kitchen equipment.
- Identify equipment needs, repairs, replacements, and upgrades.
- Coordinate with maintenance teams or suppliers to resolve kitchen equipment issues quickly.
- Ensure the kitchen layout and equipment support efficient production and service.
Required Skills & Experience
- Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high quality restaurant, café, bakery, hotel, or F&B concept.
- Strong ability to create new recipes and lead culinary R&D.
- Excellent knowledge of kitchen operations, food costing, inventory, hygiene, and team management.
- Strong leadership, communication, and problem solving skills.
- Ability to work under pressure while maintaining quality and consistency.
- Strong understanding of premium food presentation, flavor balance, and customer experience.
- Experience in menu development, recipe standardization, and kitchen SOP creation.
- Knowledge of local food safety regulations and municipality requirements.
Pay
- AED 12,000.00 AED 18,000.00 per month
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