Executive Chef

client of Hirelabanese

Menu Development and Standardization:

• Develop and refine menus that align with the Company's brand and customer preferences.
• Create standardized recipes, plating guidelines, and food preparation procedures for all franchise locations.
• Conduct regular menu reviews and updates based on market trends, customer feedback, and cost analysis.
• Ensure all menu items are consistent in quality and presentation across all locations.

Quality Control and Consistency:

• Establish and enforce rigorous quality control standards for all food products and preparation processes.
• Conduct regular kitchen inspections and food tastings to ensure compliance with quality standards.
• Address and resolve any food quality issues promptly and effectively.
• Ensure compliance with all food safety and sanitation regulations (HACCP).

Franchisee Support and Training:

• Provide comprehensive culinary training and support to franchisees and their kitchen teams.
• Conduct on-site training sessions on menu preparation, cooking techniques, and kitchen management.
• Assist franchisees with kitchen layout, equipment selection, and inventory management.
• Provide ongoing culinary guidance and support to ensure consistent execution of menu items.

Kitchen Operations Management:

• Develop and implement efficient kitchen workflows and processes to optimize productivity and minimize waste.
• Monitor and manage food costs, inventory levels, and supplier relationships.
• Ensure all kitchen equipment is properly maintained and functioning.
• Work in conjunction with operations to ensure the kitchen operations are running efficiently, and in line with the company s goals.
• Assist with the development and implementation of kitchen operating procedures and best practices.

Culinary Innovation and Trends:

• Stay abreast of current culinary trends, techniques, and ingredients.
• Research and develop new menu items and culinary concepts to enhance the customer experience.
• Participate in food industry events and culinary competitions to showcase the Company's culinary expertise.

Team Leadership and Development:

• Lead, mentor, and motivate kitchen staff across all franchise locations.
• Foster a positive and collaborative work environment.
• Assist with the recruitment and training of kitchen managers and chefs.
• Conduct culinary performance reviews, and provide constructive feedback.

Qualifications:

• Culinary degree or equivalent professional certification.
• Minimum of 7+ years of experience as an Executive Chef or Sous Chef in a high-volume restaurant or franchise environment.
• Proven track record of success in menu development, kitchen management, and team leadership.
• Strong knowledge of food safety and sanitation regulations.
• Excellent culinary skills, including proficiency in various cooking techniques and cuisines.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time-management skills.
• Ability to work independently and as part of a team.
• Proficiency in Microsoft office suite.

Preferred Qualifications:

• Experience working in a franchise restaurant setting.
• Knowledge of local food suppliers and markets.
• Bilingualism (English and Arabic).
• Experience with kitchen management software.