Description:
Qualifications & Requirements
• Proven experience as an Executive Chef or in a similar senior culinary leadership role.
• Strong expertise in South African and South Asian, International, Italian andJapanese, Shami (Lebanese and Syrian), and Persian (Iranian)cuisines.
• Excellent leadership, organizational, and communication skills.
• Fluency in English and Arabic (spoken and written).
• In-depth knowledge of kitchen management, food safety, and hygiene standards.
• Culinary degree or equivalent professional training is preferred. Key Responsibilities
1. Culinary Leadership
• Lead, inspire, and manage the entire kitchen brigade across multiple outlets.
• Maintain high standards of food preparation, presentation, and taste across allcuisines offered.
• Ensure consistency and quality control for all dishes served.
2. Menu Development & Innovation
• Create and update menus that reflect seasonal ingredients, customer preferences,and market trends.
• Introduce innovative dishes while preserving authenticity in traditional cuisines.
• Develop special event and seasonal menus for promotions.
3. Operational Management
• Oversee daily kitchen operations to ensure efficiency and productivity.
• Maintain compliance with health, safety, and hygiene regulations.
• Manage inventory levels, ordering, and receiving of food supplies.
4. Cost Control & Budgeting
• Monitor food costs, portion control, and wastage to meet budgetary targets.
• Work closely with procurement and cost control teams to optimize purchasing.
5. Team Development
• Recruit, train, and mentor culinary staff, promoting a positive and professional workculture.
• Conduct regular training sessions to enhance culinary skills and service standards.
6. Communication & Collaboration
• Coordinate with F&B management, restaurant managers, and event teams toensure smooth service. • Act as a liaison between the kitchen and front-of-house teams.
• Communicate effectively in both English and Arabic with staff, management, andsuppliers.
More