Executive chef

Description

Summary: The Executive Chef oversees all kitchen operations in a casual dining restaurant, ensuring excellence in hot kitchen, bakery, and pastry production with creativity in menu development and strong team leadership. Highlights: 1. Oversee all kitchen operations, including hot kitchen, pastry, and bakery. 2. Design and execute innovative menus covering savory and baked goods. 3. Supervise, train, and mentor kitchen staff to achieve performance and quality. Scope and General Purpose: The Executive Chef oversees all kitchen operations in a casual dining restaurant, ensuring excellence in hot kitchen, bakery, and pastry production. The role requires creativity in menu development, expertise in both savory and baked goods, strong team leadership, and strict adherence to food safety and cost control to deliver a highquality dining experience. MAIN DUTIES **Oversee daily kitchen operations, including hot kitchen, pastry, and bakery production. Ensure all kitchen areas comply with HACCP standards and food safety.** Design and execute innovative menus covering savory dishes, breads, cakes, pastries, and desserts. Able to develop new recipes from scratch (without reliance on pre\-mixes), ensuring creativity and authenticity. **Supervise,train, and mentor kitchen, bakery, and pastry staffto achieve performance and quality goals. This includes preparing staff schedules, managing attendance, and implementing disciplinary measures when required.** Monitorinventory, ordering of supplies/ingredients, and control food wastage. **Collaborate with management on menu planning which may include seasonal menus, cost control strategies, managing food cost and labor cost to support profitability targets.** Maintain kitchen and bakery equipment, ensuring functionality and timely servicing. **Foster a culture of professionalism, confidentiality, and teamwork within the kitchen.** Attend management meetings and contribute to continuous process improvements. QUALIFICATIONS **Male candidate (per operational requirements).** 7–10 years culinary experience, with 5\+ years in a senior chefrole. **Expertise in hot kitchen, bakery, and pastry production.** Ability to create recipes from scratch (savory and baked goods). **Background in international and casual dining cuisines.** Strong leadership,team management, and multi\-section kitchen oversight. **Skilled in food costing and inventory control.** Professional, reliable, and able to perform under pressure. **Culinary diploma preferred.** Age not more than years. Selection Process **Candidates will be required to perform a cooking and baking trial to showcase skills in both savory and pastry/bakery area** Pay: QAR7,000\.00 per month Work Location: In person