Chef Executive

Manage food costs, budgeting, and inventory to optimize profitability while maintaining high standards.
- Implement and uphold health and safety regulations, ensuring the kitchen operates in a compliant and hygienic manner.
- Train and mentor kitchen staff, fostering a culture of creativity and continuous improvement.
- Collaborate with suppliers to source premium ingredients and negotiate favorable purchasing agreements.
- Stay updated on industry trends and culinary innovations, integrating new ideas into the kitchen's offerings.
- Develop and execute special events and catering menus that exceed client expectations.
- Evaluate and refine cooking techniques and processes to enhance efficiency and quality.
- Coordinate with front-of-house staff to ensure seamless service and an outstanding guest experience.

**Chef Executive** **in **Jubail - Saudi Arabia****:

- Experience:_ 9 - 18 yrs. | Opening: 1
- Education:_Bachelor(Bachelor)
- Nationality:_ Any Arab National
- Industry Type:_Construction / Civil Engineering
- Salary:_ SAR 100 - 1,000 ($28 - $271)
- Gender:_ Male
- Functional Area:_Chefs / F&B / Housekeeping / Front Desk Nov 16,2024
- Lead the culinary team in creating innovative menus that reflect current food trends and local ingredients.
- Oversee food preparation and presentation to ensure exceptional quality and consistency across all dishes.
- Manage food costs, budgeting, and inventory to optimize profitability while maintaining high standards.
- Implement and uphold health and safety regulations, ensuring the kitchen operates in a compliant and hygienic manner.
- Train and mentor kitchen staff, fostering a culture of creativity and continuous improvement.
- Collaborate with suppliers to source premium ingredients and negotiate favorable purchasing agreements.
- Stay updated on industry trends and culinary innovations, integrating new ideas into the kitchen's offerings.
- Develop and execute special events and catering menus that exceed client expectations.
- Evaluate and refine cooking techniques and processes to enhance efficiency and quality.
- Coordinate with front-of-house staff to ensure seamless service and an outstanding guest experience.
- Culinary degree from an accredited institution, showcasing foundational and advanced culinary techniques.
- Minimum of 7 years of progressive experience in high-volume kitchens, with at least 3 years in a leadership role.
- Certifications such as ServSafe or HACCP to demonstrate knowledge of food safety standards.
- Proficiency in multiple cuisines, with a passion for experimenting and creating unique dishes.
- Excellent communication skills, fostering collaboration among diverse kitchen and service staff.
- Demonstrated ability to thrive in fast-paced environments, maintaining composure under pressure.
- Creativity and a keen eye for presentation, ensuring dishes are visually appealing and memorable.
- Strong financial acumen, capable of managing budgets and maximizing profitability without compromising quality.
- Physical stamina and strength, capable of standing for long periods and lifting heavy items as needed.
- Fluency in English, with additional language skills considered a valuable asset for diverse clientele.

Keyword: Executive Chef