Job Description

The Executive Chef is responsible for overseeing the entire culinary operation, including Hot Kitchen, Pastry, Sweets, and Cake sections. This role involves menu planning, food quality assurance, cost control, kitchen management, and leading a diverse team of chefs to deliver consistent, high-quality food products aligned with the company's standards and customer expectations.

Key Responsibilities:

1. Culinary Leadership & Operations

Supervise and coordinate activities of all kitchen sections: Hot Kitchen, Pastry, Sweets, and Cakes. Ensure consistency, taste, presentation, and quality across all menu items and production lines. Develop, test, and implement new recipes and seasonal menus. Oversee daily production schedules and workflow to meet demand and delivery timelines. Ensure proper portion control and food presentation standards.

2. Team Management

Lead, train, and motivate kitchen staff, including section chefs and assistants. Foster teamwork, discipline, and continuous improvement among staff. Conduct performance evaluations and identify training needs.

3. Food Safety & Hygiene

Enforce strict compliance with food safety, hygiene, and sanitation standards. Conduct regular kitchen inspections and maintain HACCP documentation.

4. Cost Control & Inventory

Monitor food costs, wastage, and stock levels to ensure profitability. Collaborate with purchasing to source high-quality, cost-effective ingredients. Ensure accurate inventory management and control over kitchen supplies.

5. Menu & Product Development

Innovate and develop new dishes, pastries, sweets, and cakes to enhance product range. Adapt recipes for catering, retail, and special events as required. Maintain consistency in product quality across multiple outlets or production units.

6. Administration & Coordination

Prepare daily, weekly, and monthly production and performance reports. Coordinate with Operations, Quality Control, and Supply Chain departments. Ensure kitchen equipment is properly maintained and operational.

Qualifications & Requirements:

Diploma or Degree in Culinary Arts or Hospitality Management. Minimum

8-10 years

of progressive experience in culinary operations, with at least

3 years in an Executive Chef or Head Chef role.

Strong background in

Hot Kitchen, Pastry, and Confectionery (Arabic & International cuisines preferred).

Excellent leadership, communication, and organizational skills. Strong understanding of

food costing, kitchen administration, and hygiene compliance.

Ability to manage large-scale production in a central kitchen or catering environment.
Job Types: Full-time, Permanent

Application Question(s):

Do you have experience working in Cakes, Pastry, Oriental or Arabic Sweets ? How many years of experience you have ? Do you have valid QID ? * What is your notice period ?