• 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.

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Chef Executive in Jubail - Saudi Arabia

• 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 Serv Safe 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.