Executive Chef
Preference: Applicants with experiences out of Turkey, Middle East or South Asia
As an Executive Chef overseeing restaurants, lounges, and function facilities , your responsibilities would include:
Culinary Vision: Develop and execute a culinary vision aligned with the restaurant's brand and standards, ensuring consistency and excellence across all dining outlets.
Menu Creation and Innovation: Design diverse and appealing menus for restaurants, lounges, and function facilities, incorporating seasonal ingredients, culinary trends, and guest preferences.
Quality Assurance: Maintain high standards of food quality, presentation, and taste across all outlets.
Staff Management: Lead and inspire a team of culinary professionals, including chefs, cooks, and kitchen staff. Provide guidance, training, and support to foster a culture of excellence, teamwork, and continuous improvement.
Operational Efficiency: Oversee kitchen operations to ensure smooth and efficient workflow, minimising wastage and maximising productivity. Implement cost-control measures to optimise food and labour expenses while maintaining quality.
Events and Functions: Plan and execute large-scale events, banquets, and functions, coordinating closely with event planners, sales teams, and other departments to ensure seamless execution and exceed guest expectations.
Continuous Improvement: Stay abreast of industry trends, culinary techniques, and market developments. Seek opportunities for professional development and culinary enrichment to enhance your skills and knowledge.
- Developing and maintaining relationships with suppliers and vendors.
- Conducting regular health and safety inspections and audits to ensure compliance with local and national regulations.
- Creating specialized menus for events such as weddings, corporate dinners, and parties.
- Developing and implementing emergency preparedness plans to ensure the safety of staff and customers in the event of a kitchen-related accident or incident.
Skills
- Must have excellent attention to detail, as they must ensure that all food is prepared to high quality and presentation standards.
- Be able to develop and manage budgets, ensuring that food costs and other expenses are kept under control.
- Demonstrate a willingness to experiment with new ingredients and flavors, and be able to balance creativity with customer preferences and dietary restrictions.
- Be knowledgeable in different cooking techniques, such as grilling, baking, and frying, to cook different dishes to perfection.