Regional Executive Chef
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Key skills for this role
About the Role
Azadea Group seeks a Regional Executive Chef to oversee kitchen operations across a brand's region. Responsibilities include training, menu implementation, quality audits, and budget management.
Key Skills for This Role
Responsibilities
- Conduct on the job and off the job training for local kitchen chefs to ensure compliance with safety and hygiene standards
- Ensure proper creation and implementation of new menus through structured procedures and communication
- Ensure smooth kitchen operations by conducting frequent visits and audits
- Collaborate with local F&B operations managers to source high quality ingredients and standardize their use
- Prepare kitchen staff headcount and budget, including equipment, cleaning schedules, and maintenance contracts
- Ensure food is properly stored, wastage minimized, and pre set food costs adhered to
- Organize annual promotional campaigns for special offers throughout the region
- Review kitchen design, layout, and equipment requirements for new restaurant projects
- Recruit, train, motivate, and evaluate the team to ensure necessary skill base
Requirements
- Fluency in English; Fluency in Arabic is a plus
- Proficiency in MS Office and ERP systems
- Proficiency in using inventory systems and technical data analysis
- Bachelor's degree in Hotel Management or related field
- Seven to nine years of experience in Culinary Operations or similar role
- Four years of experience in a managerial role
Full Job Posting
JOB PURPOSE
- The Regional Executive Chef is responsible for overseeing and managing all kitchen operations within the designated brand's region.
- He/she ensures the preparation, quality, and efficiency of culinary offerings meet brand standards.
- Additionally, he/she plays a critical role in ensuring smooth back of house functions and maintaining culinary excellence across the region.
RESPONSIBILITIES
- Conduct on the job and off the job training for local kitchen chefs to ensure full compliance with safety and hygiene standards across the region.
- Ensure the proper creation and implementation of new menus through well structured procedures and timely communication with local F&B operation managers.
- Ensure smooth kitchen operations by conducting frequent visits and audits, collaborating with the brand manager, and supervising culinary activities.
- Collaborate with local F&B operations managers and executive/kitchen chefs to recommend and source the highest quality ingredients.
- Prepare the kitchen staff headcount and budget, including kitchen equipment, cleaning schedules, utensils, and maintenance contracts.
- Ensure, in coordination with local kitchen chefs, that food is properly stored, wastage is minimized, and pre set food costs are adhered to.
- Organize annual promotional campaigns for special offers throughout the region, featuring chef recommendations and specialties.
- Review kitchen design, layout, maps, and equipment requirements for new restaurant projects prior to final approval.
- Recruit, train, motivate, and evaluate the team to ensure that the department has the necessary skill base.
QUALIFICATIONS
- Fluency in English; Fluency in Arabic is a plus.
- Proficiency in MS Office and ERP systems.
- Proficiency in using inventory systems and technical data analysis.
- Bachelor's degree in Hotel Management, or a related field.
- Seven to nine years of experience in Culinary Operations, or a similar role.
- Experience in multinational hotels/restaurants chains is a plus.
- Four years of experience in a managerial role.
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