The Role (What this really is)
We are hiring an
Executive Chef / Head of Culinary Operations to own BOH execution across
all outlets and align the CPU + cafs into one consistent operating system.
This is not a single-outlet Head Chef role. This is a multi-unit leadership role focused on:
- standardization
- training
- auditing
- corrective actions
- CPU-to-outlet quality control
You will lead and develop our
outlet sous chefs and the
CPU sous chef, and you will be accountable for consistent guest experience across the network.
Scope
- Multioutlet BOH
- CPU coordination (via CPU sous chef)
- Menu categories include full breakfast, sandwiches, desserts, and other caf items
- Mix of in-caf final cook/plating + CPU supplied sauces/bases/components
What You Own (Core Responsibilities)
- Culinary Standards & Documentation (the backbone)
You will create and enforce a single source of truth for BOH execution:
- Master recipes (CPU + caf)
- Menu build cards (portion grams, assembly order, cook times)
- Plating standards (reference photos)
- Station SOPs (breakfast station, hot line, pantry, desserts)
- Holding rules and discard rules (quality first)
Outcome: no improvisation, no depends who is on shift.
- Training System (train the trainers)
You will build a structured training program led by sous chefs:
- Train-the-trainer for all sous chefs + CPU sous chef
- BOH onboarding pathway and station certification
- Monthly refreshers on top drifting items
- Practical skills checks (not just reading documents)
Outcome: every outlet team executes the same way.
- Multi-Outlet QA: Audits, Scoring, Corrective Actions
You will implement a simple discipline loop:
- Weekly outlet BOH audits (scorecard)
- Random plate checks against photo standards
- Line checks routine (opening + mid-shift)
- Corrective action plans (owner + deadline) for repeat issues
Outcome: drift is detected early and fixed permanently.
- CPU Outlet Integration (quality gates that protect consistency)
Working with the CPU sous chef, you will implement:
- CPU product specs + release checks
- Outlet receiving QC (temp, labels, batch/expiry, visual checks)
- Hold/Reject rules + escalation path
- Feedback loop by batch code (what failed, why, fix)
Outcome: CPU variability stops affecting guest experience.
- Menu Rollouts & Operational Readiness
- Lead execution of new items and seasonal changes across all outlets
- Controlled rollout plan (pilot revise deploy)
- Ensure equipment, tools, portioning utensils, and recipes match across outlets
Outcome: launches are smooth, not chaotic.
- BOH Hygiene, Food Safety & Discipline
- Enforce food safety, allergen controls, labeling, and hygiene standards
- Ensure BOH areas are clean, organized, and service-ready
- Drive a culture of accountability and performance
Requirements
- Proven experience in a multi-unit culinary leadership role (Executive Chef / Culinary Ops / Group Chef) OR a strong single-unit operator ready to step up with clear evidence of systems + training capability
- Strong breakfast and caf operations experience (high-volume, multi-daypart)
- Strong ability to standardize recipes and convert them into simple SOPs + training tools
- Comfortable leading and coaching multiple teams through sous chefs
- Solid food safety knowledge (HACCP discipline)
- Strong English communication (Arabic is a plus)
- Willing to travel between outlets and work flexible hours during critical periods
- How to Apply
Submit your CV and a short note explaining:
- multi-unit experience (how many outlets / volumes)
- what systems you built (recipes, training, audits)
- how you drove consistency across teams
