Executive Chef - Middle Eastern Cuisine
Position Overview
The Executive Chef (Middle Eastern Cuisine) is responsible for leading all kitchen operations, developing authentic and contemporary Middle Eastern menus, and ensuring consistent delivery of high-quality dishes that reflect the restaurant's brand and standards. This role oversees culinary teams, manages food costs and kitchen budgets, and ensures compliance with all food safety, hygiene, and halal requirements where applicable.
Key Responsibilities
- Lead and manage all back-of-house kitchen operations, including preparation, cooking, plating, and service flow for Middle Eastern cuisine.
- Develop, test, and implement seasonal menus and specials that showcase classic and modern Middle Eastern dishes.
- Standardise recipes, portion sizes, and plating guidelines to ensure consistency in taste, presentation, and quality across all services.
- Train, supervise, and motivate kitchen staff (sous chefs, chefs de partie), fostering a positive, respectful, and performance-driven kitchen culture.
- Plan and manage staff schedules, station assignments, and workflow to ensure efficient operations during prep, service, catering, and events.
- Control food and labour costs through effective menu engineering, yield management, purchasing, and inventory control while meeting target food cost percentages.
- Work closely with purchasing to source high-quality ingredients, including specialty Middle Eastern items, at competitive prices and ensure proper stock rotation (FIFO).
- Ensure full compliance with all food safety, hygiene, and sanitation standards (e.g. HACCP), including correct storage, labelling, and temperature control.
- Conduct regular tasting and quality checks, and respond promptly to guest feedback or complaints with corrective actions.
- Collaborate with Restaurant Manager/Operations, FOH teams, and Marketing on menu launches, promotions, events, and special menus.
- Monitor kitchen equipment condition, coordinate preventive maintenance, and ensure safe operation of all tools and machinery.
- Recruit, onboard, and develop kitchen team members through coaching, performance reviews, and structured training plans.
- Prepare and manage kitchen budgets, forecasts, and reports as required by management.
Requirements
- Proven experience as Executive Chef, Head Chef, or Chef de Cuisine in a Middle Eastern or Mediterranean restaurant (typically 5-7 years of relevant experience, including leadership roles).
- Strong expertise in Middle Eastern cuisine, including traditional recipes, regional variations, spices, marinades, and cooking techniques (grilling, charcoal, mezze, breads, stews, rice, desserts).
- Demonstrated leadership skills with the ability to build, train, and manage a multicultural kitchen team in a fast-paced environment.
- Strong menu development, costing, and inventory management skills, with a track record of achieving target food and labour costs.
- Excellent communication and collaboration skills with front-of-house, management, and suppliers.
