Company Description
The Chain is a forward-thinking and dynamic brand in the restaurant industry, dedicated to creating exceptional dining experiences. With a diverse portfolio of restaurants, we prioritize quality, creativity, and customer satisfaction. Our focus is on delivering tailored culinary experiences that leave a lasting impression on our guests. At The Chain, we strive to ensure every visit is memorable and impactful.
Key Responsibilities
- Lead culinary strategy across outlets: menu direction, quality standards, and execution consistency.
- Develop, standardize, and maintain recipes, specs, and SOPs (prep methods, plating guides, portion control).
- Drive food cost performance through recipe costing, yield management, waste reduction, and procurement alignment.
- Oversee kitchen operations: staffing plans, scheduling, productivity, and training programs for culinary teams.
- Ensure full compliance with food safety and hygiene requirements (HACCP-based practices; local regulatory standards).
- Conduct regular site visits, audits, and coaching to ensure readiness, consistency, and continuous improvement.
- Collaborate with Operations, Finance, and Procurement on supplier standards, product quality, and kitchen equipment needs.
- Lead new openings, seasonal launches, and menu engineering initiatives to support business growth.
Requirements
- Proven experience as a Corporate Executive Chef / Group Executive Chef / Executive Chef in multi-unit F&B (restaurants, hotels, or catering).
- Strong background in Lebanese/Mediterranean cuisine is a plus (adjust as needed).
- Demonstrated capability in standardization, training, and kitchen governance across multiple sites.
- Solid understanding of food costing, yield, portion control, and operational KPIs.
- High leadership maturity, strong communication, and ability to influence cross-functional teams.
- Willingness to travel between locations as required.
