EXECUTIVE HEAD CHEF (MULTI-CUISINE)
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Key skills for this role
About the Role
Key Responsibilities1. Kitchen Operations Management Oversee daily kitchen operations for all sections and cuisines. Ensure smooth workflow during breakfast, lunch, dinner, catering, and special events.
Key Skills for This Role
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Key Responsibilities1. Kitchen Operations Management
- Oversee daily kitchen operations for all sections and cuisines.
- Ensure smooth workflow during breakfast, lunch, dinner, catering, and special events.
- Monitor food preparation, cooking methods, plating, and presentation standards.
- Maintain kitchen discipline, cleanliness, and organization.
- Ensure timely food production and service efficiency.
2. Menu Planning & Development
- Design and develop menus for multiple cuisines (Arabic, Asian, Western, Indian, Continental, etc.).
- Create seasonal menus, promotional dishes, and special event menus.
- Standardize recipes, portion sizes, and plating guidelines.
- Analyze menu performance and recommend improvements.
- Introduce new dishes based on market trends and customer preferences.
3. Food Quality & Consistency
- Ensure all dishes meet company quality standards.
- Conduct tasting and quality checks before service.
- Monitor freshness, storage, and shelf life of ingredients.
- Ensure consistency across all branches/outlets if applicable.
4. Cost Control & Budget Management
- Control food cost percentage and wastage.
- Monitor portion control and yield management.
- Approve daily requisitions and purchasing requests.
- Work with procurement team on supplier selection and quality standards.
- Analyze food cost reports and variance reports.
5. Inventory & Purchasing
- Monitor inventory levels for all ingredients and kitchen supplies.
- Ensure proper stock rotation (FIFO/FEFO).
- Conduct regular stock counts and audits.
- Prevent stock shortages and overstocking.
6. Team Leadership & Training
- Lead, supervise, and motivate kitchen team.
- Schedule kitchen staff shifts and manpower allocation.
- Train chefs and kitchen staff on recipes, SOPs, hygiene, and plating.
- Conduct performance evaluations and coaching.
7. Hygiene, Safety & Compliance
- Ensure compliance with HACCP, food safety, and sanitation standards.
- Monitor kitchen cleaning schedules.
- Enforce personal hygiene and uniform standards.
- Ensure proper handling of allergens and dietary requirements.
- Maintain health inspection readiness.
8. Operational Coordination
- Coordinate with Operations, Procurement, Finance, and Service teams.
- Support event planning, catering, and VIP requests.
- Handle kitchen-related customer complaints and corrective actions.
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