Executive Chef

3 weeks ago

Overland Park, United States Gastronomica ME Full time

Executive Chef - R&D - Premium Concept - Kuwait

Job Type: Full Time

Salary: 1,200 KD - 1,700 KD (Monthly)

Responsible for the culinary leadership with focus on product enhancement, menu item development and new concept/menu creation, including brainstorming product ideas, assist with developing recipes that are operationally feasible and consistently deliver high quality products. Ensures all culinary projects are aligned with the TDE and affirm the integrity and quality of Gastronomica menus and food quality.

  • Ensure all culinary operations are cost effective, producing quality products, safe and operate within health and government regulatory requirements.
  • Manage all culinary resources (workforce, raw ingredients, energy and machinery) across all brands and outlets within a region/country.
  • Use expertise to create, develop and test recipes, ingredients, and menus.
  • Develop and implement new recipes, culinary activations, and menu items in collaboration with the Culinary Director and CEO.
  • Create and generate reporting tools used to gather data and statistics from the culinary menu, recipe, and purchasing database.
  • Deliver high quality products across all menus, brands and outlets.
  • Assist with the development of new menu items and new kitchen design.
  • Implement and maintain effective food and labor costs across brands, and regions/country.
  • Working with projects team to open new restaurants.
  • Conducting audits and stock takes (raw materials, equipment and machinery)
  • Brainstorm product ideas, develop recipes and product prototypes, and stays abreast of culinary trends to drive new product concept development.
  • Leads product showings with internal brand team members.
  • Evaluates new equipment to expand capabilities of the restaurant systems if new capabilities help grow the business standardized procedures.
  • Leads and participates on project teams to provide expertise on ingredients, product build, and equipment requirements; recommends best product, procedures, packaging, and/or equipment options based on delivery of concept, operational feasibility, consumer research/sensory panel results, and supplier capabilities.
  • Determines ingredient yields and prepares products for nutritional analysis, verifying correct size, weight, case size, product formula and raw materials for new/improved products.
  • Oversees the preparation of food for general evaluations, studies, and product showings and presents culinary business case to team as needed.
  • Collaborates with Purchasing Director to identify and source with new vendors as needed.
  • Be familiar and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements.
  • Provides work direction to and review of test kitchen support staff as required.
  • Training and succession planning for senior chefs within the region.
  • Motivating, leading, and mentoring culinary teams.
  • Performs other related duties, tasks, and responsibilities as required, assigned, and directed.
  • Participate in collaboration with Culinary, Operations and Procurement teams.
  • This role requires on-site presence at our central kitchen and facilities for production, testing, tastings, and implementation and working on-site at events from time to time.
  • May perform other duties as needed and/or assigned

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