Executive Chef: Creative Menu Leader & Kitchen Mentor

Prestige Greeters; المالكية; On-site; BHD 4,300 - 6,500; Full time

Job summary

Prestige Greeters in Al-Malikiyah, Syria, is seeking an Executive Chef to oversee our hotel restaurant's kitchen operations and ensure the highest standard of food and service for guests. You will lead a team of culinary professionals and shape the menu with creative yet cost-conscious dishes.

The role requires a minimum of 5 years in a similar high-volume setting, strong leadership, and proficiency in menu planning, costing, inventory, and food safety.

Qualifications

• 5+ years as Executive Chef or similar in a high-volume restaurant or hotel.
• Proficient in menu planning, costing, inventory management, and culinary techniques.
• Strong leadership to mentor kitchen staff.
• Excellent communication with staff and guests.
• Ability to work under pressure in a fast-paced environment with attention to detail.

Responsibilities

• Plan and create menus that are creative and cost-effective while considering dietary restrictions and cultural preferences.
• Train, supervise and motivate kitchen staff to maintain high standards of food preparation, presentation and cleanliness.
• Oversee inventory management, ordering and receiving of food and kitchen supplies.
• Ensure compliance with food safety regulations and maintain sanitation standards in the kitchen.
• Collaborate with other departments to plan events and special menu offerings.
• Conduct regular menu tastings to ensure quality control.
• Continuously research trends to keep the menu fresh and innovative.

Skills

Menu planning

Costing

Inventory management

Culinary techniques

Leadership

Communication

Pressure management

Education

Culinary degree or equivalent

Certification in food handling/safety

Tools

Kitchenware & equipment knowledge

Job description

Prestige Greeters in Al-Malikiyah, Syria, is seeking an Executive Chef to oversee our hotel restaurant's kitchen operations and ensure the highest standard of food and service for guests. You will lead a team of culinary professionals and shape the menu with creative yet cost-conscious dishes.

The role requires a minimum of 5 years in a similar high-volume setting, strong leadership, and proficiency in menu planning, costing, inventory, and food safety.