Executive Chef

Job Description

Client Overview:

Our client is a leading casual dining restaurant group recognized for its vibrant atmosphere, creative menu, and strong brand identity. With a longstanding presence in the Lebanese market and a growing footprint in the Gulf region, the brand is known for offering an eclectic mix of international comfort food, including burgers, pastas, salads, desserts, and signature crêpes, all served in a trendy and welcoming setting.

Job Overview: 

We are seeking an experienced and creative Executive Chef to lead and manage all kitchen operations. The ideal candidate will oversee menu creation, food preparation, team management, and cost control, ensuring exceptional quality and consistency across all dishes. The Executive Chef will be responsible for maintaining hygiene standards, optimizing kitchen efficiency, and delivering an outstanding culinary experience that aligns with the brand’s identity and guest expectations.

Key Responsibilities:

• Manage the Central Production Unit operation
• Production Planning
• Flow Charts
• Staff Management & Training
• Recipes Standardization
• Cooking Techniques
• FSS Practices
• FSS Audit Reports and Lab Tests
• Documentation & Traceability
• SOPs Implementation and Update Cost & Waste Management
• Inventory & Production Reports
• Raw Materials Receiving & Quality according to specs
• Distribution Logistics
• Drawings & New Equipment
• Sustainability Ideas
• Conduct scheduled and surprise kitchen audits to check food quality, consistency, staff skills, adherence to recipes and FSS practices
• Analyze F&B cost reports versus targets (portioning, variation and wastage in kitchens)
• Analyze Sales Mix and Menu Engineering to evaluate the menu performance
• Identify skills gaps and forecast trainings to improve culinary performance
• Coach head chefs and assistant chefs to improve leadership and technical skills in all kitchens
• Conduct benchmark against competitors and provide relevant reports
• Evaluate quality and packaging of received raw materials against the approved products specifications
• Focus on sustainability for procurement and consumables in all F&B operations
• Stay updated on F&B trends, nutrition habits and culinary technology
• Coordinate constantly with Development and Operation departments through meetings, written and verbal communication
• Communicate regularly with all departments and branches
• Evaluate, maintain and improve culinary performance across central production unit and all kitchens
• Prepare and implement an annual F&B plan with a relevant budget in compliance with the strategic decisions of the general management
• Set and implement F&B standards and strategies to maintain quality, cost effectiveness and guest satisfaction
• Set and implement standard SOPs to ensure food safet
• Update cooking procedures and suggest new culinary techniques for standardized recipes and upgrades in kitchens
• Assist in setting KPIs for kitchen key positions
• Evaluate and adapt flow charts of all kitchens in order to be discussed with concerned departments
• Assist in continuous R&D operations for New Technology, F&B Solutions and Menu Development
• Assist in new concepts development and kitchen designs

Qualifications:

•  Previous experience for minimum 5 years in this position (American Diner, Lebanese and Multicultural menus for multi units operation with Central Kitchen)
• Degree or Diploma in Culinary arts
• Strong cooking techniques and food safety knowledge
• Budgeting, menu engineering and food cost control expertise
• Proven ability to develop concept and execute menus with standardized recipes for consistent food quality
• Excellent time management and organizational skills
• Proven experience in leading, training and developing kitchen teams
• Ability to deal and follow up with kitchen teams in fast paced operations (kitchen teams in branches)
• Ability to work and collaborate with other departments (operations, communication and finance departments)
• Understanding of supply chain, sourcing and purchasing procedures
• Passion for culinary innovation and up to date with latest food trends
• Strong flexibility and adaptability in supporting brand positioning and guest satisfaction
• Strong Leadership
• Positive communication skills
• Willingness to travel in missions when needed