Executive Chef — Lead, Create Menus & Elevate Kitchen

WealthGuard USA; المالكية; On-site; BHD 5,700 - 6,900; Full time

Job summary

WealthGuard USA is seeking an Executive Chef to lead our restaurant’s kitchen operations and culinary team. You will create and implement menus, oversee inventory, and ensure food quality and safety standards are met while training and supervising staff.

Responsibilities include menu creation, food preparation management, inventory control, staff scheduling, and collaboration with management on new items or specials.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume restaurant.
• Degree in Culinary Arts or related field preferred.
• Strong knowledge of cooking techniques, ingredients, equipment, and procedures.
• Ability to create unique dishes while adhering to budgetary constraints.
• Excellent leadership and ability to motivate and manage a team.
• Familiarity with health code regulations.
• Good communication skills.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Create and execute menus aligned with the restaurant's concept and vision.
• Manage all aspects of food preparation including ingredients, portion control, cooking methods, plating techniques.
• Ensure all food is prepared in a timely manner and meets quality standards.
• Monitor inventory levels and place orders as needed.
• Oversee kitchen staff including training new hires, scheduling shifts, and delegating tasks.
• Maintain a clean and organized kitchen environment.
• Adhere to all health and safety regulations.
• Collaborate with management to develop new menu items or specials.

Skills

Leadership

Menu planning

Food safety

Budgeting

Team management

Education

Degree in Culinary Arts

Job description

WealthGuard USA is seeking an Executive Chef to lead our restaurant’s kitchen operations and culinary team. You will create and implement menus, oversee inventory, and ensure food quality and safety standards are met while training and supervising staff.

Responsibilities include menu creation, food preparation management, inventory control, staff scheduling, and collaboration with management on new items or specials.