Executive Chef
Confirmed on the employer's own hiring board on Oct 31, 2026. First seen by Alion on Oct 28, 2026. Apparel Group scores C on the Alion truth index.
- Ensures through supervision and organization, that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the Kitchen areas
- Responsible for the smooth running of the day to day kitchen operation. Liaises with Pastry Chef/Sous Chefs/Manager, timely food preparation and appropriate presentation; liaises with the Stewards to ensure cleanliness and hygiene standards and ensure that all equipment is in proper working order.
- Responsible for the efficient day to day operation of the kitchen including food preparation, cooking, presentation, supervision, training and storage.
- Suggests in connection with the disciplinary actions relating to all kitchen & stewarding staff.
Key Responsibilities Operational
- Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed.
- Ensures that kitchen equipment is in proper working order and issues maintenance order for its repair.
- Trains staff in accordance to planned training programs and corrects production errors/methods as found necessary.
- Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
- Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in developing new menus and recipes.
- Liaises with the Kitchen department to ensure that a high standard as per UAE standards of cleanliness is maintained in the kitchen, its fixture and equipment.
- Orders fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness. Maintain stocks at Par Levels.
- Liaises with the Managers regarding food preparation and presentation, special menus and seasonal specialty.
- Minimize Food Cost and maintain it below identified levels and percentages as per target set by Managing Partner
- Determines with the Sous Chef the quality of the supplies for the kitchen.
- Attends weekly meetings and briefings as and when scheduled
- Attends training sessions as and when scheduled Health, Safety and Security
- Maintain the required standard of operational hygiene according to cleaning rotas at all times.
- Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
- Familiarize with emergency exits and evacuation procedures. Financial Management
- Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
- On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
General
- Comply with the company's corporate code of conduct.
- Familiarize yourself with the company values and model desired behaviors.
- Perform tasks as directed by the Management in pursuit of the achievement of business goals.