Brand Executive Chef

Job Summary

The Brand Executive Chef is to oversee the culinary direction and standards for a specific brand or group of restaurants within a larger hospitality organization. They are responsible for ensuring consistency and excellence in food quality, taste, and presentation across all locations. Additionally, Brand Executive Chefs play a key role in menu development, recipe creation, and kitchen management, aligning offerings with the brand's culinary concept and target audience. They also collaborate with marketing and operations teams to support brand positioning and guest satisfaction.

Job Responsibilities 1

Lead in cooking and preparing meals, including checking food quality and overseeing cooking techniques. Assist in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets. Ensure the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary. Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. Lead in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock. Ensure that all culinary operations manuals are prepared and updated. Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.

Job Responsibilities 2

Additional Responsibilities 3

Job Knowledge & Skills

Extensive knowledge of various cuisines, cooking techniques, and ingredient combinations to maintain high food quality and innovation across multiple locations. Ability to create and adapt menus that align with the brand's identity, target audience, and culinary trends while considering regional preferences and dietary restrictions. Strong leadership skills to oversee and mentor culinary teams across different locations, ensuring consistency in execution and adherence to brand standards. Effective communication skills to collaborate with cross-functional teams, including marketing, operations, and procurement, to ensure alignment with brand objectives and guest expectations. Capacity to identify challenges or opportunities within the culinary operations of each location and develop strategies to address them while maintaining brand integrity and profitability.

Job Experience

Minimum 8 years working experience, 5 years in a relevant supervisory position, 2 years GCC experience is a plus

Competencies

Agility Resilience Quality Leadership Safety Management L4 Food Safety and Sanitation L4 Restaurant Themes L4 Brand Management L4 Quality Management L4 Build High-Performing Teams Provide Direction

Education

Diploma in Culinary Arts or any related field

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