Executive Chef
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Key skills for this role
About the Role
Talents Hub seeks an Executive Chef for Sage N Savvy in Dubai to lead culinary, bakery, and pastry operations. Responsibilities include menu development, production planning, team leadership, quality assurance, and cost management.
Key Skills for This Role
Responsibilities
- Lead kitchen, bakery, pastry and production teams
- Establish clear standards, accountabilities and communication routines
- Maintain a visible, hands on leadership presence
- Recruit, onboard, train and evaluate culinary employees
- Manage schedules, leave, attendance, productivity and performance issues
- Develop and update menus according to brand positioning and customer needs
- Create, test, cost and standardize recipes, yields, portions and presentation
- Assess product feasibility, production time and market suitability
- Maintain recipe files, specifications and reference photographs
- Support catering, seasonal and customized requirements
- Prepare daily, weekly and event based production plans
- Forecast food, labor and equipment requirements
Requirements
- Degree, diploma or professional qualification in culinary arts, hospitality or food production
- Minimum 8 10 years of progressive culinary experience
- Minimum 3 years in an Executive Chef, Head Chef or senior production leadership role
- Experience managing bakery, pastry, catering, hospitality or central kitchen operations
- Strong menu development, costing and recipe standardization capability
- Demonstrated food cost, labor cost and inventory management experience
- Strong knowledge of HACCP and food safety systems
- Experience leading multicultural teams in high volume operations
- Strong leadership, communication and commercial judgment
- Good English communication
- Willingness and ability to relocate to Lebanon
Full Job Posting
Job Purpose
- The Executive Chef leads the culinary, bakery, pastry and food production operations of Sage N Savvy. The position is responsible for menu development, production planning, team leadership, quality assurance, food safety, cost management, procurement coordination and operational improvement.
Key Responsibilities
- Lead kitchen, bakery, pastry and production teams
- Establish clear standards, accountabilities and communication routines
- Maintain a visible, hands on leadership presence
- Recruit, onboard, train and evaluate culinary employees
- Manage schedules, leave, attendance, productivity and performance issues
- Develop and update menus according to brand positioning and customer needs
- Create, test, cost and standardize recipes, yields, portions and presentation
- Assess product feasibility, production time and market suitability
- Maintain recipe files, specifications and reference photographs
- Support catering, seasonal and customized requirements
- Prepare daily, weekly and event based production plans
- Forecast food, labor and equipment requirements
Candidate Requirements
- Degree, diploma or professional qualification in culinary arts, hospitality or food production
- Minimum 8 10 years of progressive culinary experience
- Minimum 3 years in an Executive Chef, Head Chef or senior production leadership role
- Experience managing bakery, pastry, catering, hospitality or central kitchen operations
- Strong menu development, costing and recipe standardization capability
- Demonstrated food cost, labor cost and inventory management experience
- Strong knowledge of HACCP and food safety systems
- Experience leading multicultural teams in high volume operations
- Strong leadership, communication and commercial judgment
- Good English communication
- Willingness and ability to relocate to Lebanon
Core Competencies
- Culinary leadership
- Menu development
- Production planning
- Food cost control
- Quality assurance
- Food safety
- Team development
- Commercial awareness
- Decision making
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