Job Description

About the Role

We are a

brand and concept consultancy

working behind the scenes to build and operate foodservice brands for our clients. We develop concepts, menus, and kitchen systems, then support our clients in running them day-to-day.

We are seeking an experienced

Executive Chef

to lead culinary development and kitchen operations across one or more client brands (new openings and existing concepts). This role sits at the intersection of

brand, product, and operations

: you will translate brand strategy into menus, recipes, kitchen systems, and guest experiences that can be executed consistently on the line.

If you enjoy building dishes, teams, and systems from the ground up--and you are comfortable working across multiple concepts and stakeholders--this role will suit you.

Key Responsibilities

Culinary Leadership & Brand Translation

Translate each brand's positioning into a clear culinary direction, menu architecture, and signature dishes. Lead menu development, tasting sessions, and seasonal/menu engineering across different concepts (fast casual, casual dining, QSR, delivery-first, etc.). Ensure all recipes meet standards for taste, presentation, portion size, and consistency.

Menu Development, Costing & Margin Management

Create detailed recipes and spec sheets, including yields, batch sizes, and prep methods. Own food costing and gross profit (GP) targets for all menus; regularly review and optimize COGS. Identify cost-efficient ingredient options without compromising quality or brand integrity. Work with suppliers to source ingredients that meet quality and halal standards (where applicable).

Kitchen Operations & SOPs

Design and document BOH SOPs, including mise en place, line setup, pass management, and service flows. Define and enforce standards for food safety, hygiene, and HACCP compliance. Support kitchen layout and equipment selection for new builds and refurbishments with the operations and design teams.

Team Management & Training

Recruit, train, and develop Head Chefs, Sous Chefs, and key BOH team members for client sites. Set performance standards and conduct regular coaching, skills training, and performance reviews. Build a strong kitchen culture focused on consistency, speed, cleanliness, and respect.

New Openings & Brand Launches

Lead the culinary workstream for new brand launches and outlets: pre-opening prep, training, soft opening, and stabilization. Plan and execute pre-opening training schedules, mock services, and opening checklists. Provide on-site support during opening and critical trading periods to ensure standards are met.

Quality, Safety & Compliance

Ensure all locations comply with local food safety regulations and internal standards. Implement and monitor cleaning schedules, temperature logs, allergen controls, and traceability systems. Conduct regular kitchen audits, tastings, and mystery checks; implement corrective actions where necessary.

Cross-Functional Collaboration

Collaborate with brand and marketing teams on product photography, menu copy, and promotional campaigns. Provide culinary input into packaging, delivery formats, and menu engineering for online platforms. Report regularly to internal leadership and client stakeholders on performance, issues, and opportunities.

Qualifications & Experience

8+ years of professional kitchen experience, including at least 3-5 years in a

Head Chef / Executive Chef

role. Proven experience in high-volume casual dining, QSR, or multi-unit operations. Strong track record in

menu development, food costing, and GP management

. Solid understanding of food safety, HACCP, and local regulatory requirements. Experience launching new concepts or outlets (pre-opening to stabilization) is strongly preferred. Exposure to GCC / Middle Eastern markets and halal operations is an advantage. Professional culinary qualification or equivalent experience.

Skills & Competencies

Strong leadership and team-building capabilities; able to coach and develop multicultural teams. Excellent palate and strong sense of presentation and plating standards. Highly organized; able to manage multiple brands/outlets and competing priorities. Comfort working with data: food cost reports, sales mix, and menu engineering analyses. Clear, confident communication style with both kitchen teams and non-culinary stakeholders. Hands-on and solutions-oriented; willing to be on the line during busy services when needed.

What We Offer

Opportunity to shape and grow multiple foodservice brands with strong long-term potential. Collaborative environment working with brand strategists, designers, and operations specialists. Competitive salary and performance-based incentives. Professional development and exposure to regional and international projects.

How to Apply

Please submit your

CV

, a brief

cover note

, and (if available) a

portfolio of menus/concepts

you have developed via Indeed.

Kindly include "

Executive Chef - Multi-Brand Foodservice

" in your application title.

Job Type: Full-time

Pay: RO500.000 - RO900.000 per month