Description

Executive Chef and Operations Manager. 22 years of experience in the Gulf region. Saudi Arabia UAE Kuwait Qatar In hotels, a finance and catering company, and a central kitchen. Manage all kitchen operations, including menu creation, staff management, and budgeting. Key responsibilities include ensuring food quality and consistency, maintaining hygiene standards, ordering supplies, and training kitchen staff. This role requires strong leadership, organizational, and financial skills to oversee the entire culinary department and contribute to the restaurant's success. Menu Management: Design, prepare, and standardize recipes and menus, ensuring alignment with the restaurant's concept and the availability of seasonal ingredients. Staff Leadership: Recruit, train, schedule, and supervise kitchen staff, including chefs and food preparation staff. Quality Control: Monitor all dishes to ensure they meet the highest standards of taste, presentation, and safety. Inventory and Cost Control: Manage food inventory, take orders, and minimize waste to control costs and manage the budget. Hygiene and Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a