Executive Chef (Multi-Unit + CPU)

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 + cafés into one consistent operating system.This is not a single-outlet Head Chef role. This is a multi-unit leadership role focused on:standardizationtrainingauditingcorrective actionsCPU-to-outlet quality controlYou 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.ScopeMultioutlet BOHCPU coordination (via CPU sous chef)Menu categories include full breakfast, sandwiches, desserts, and other café itemsMix of in-café final cook/plating + CPU supplied sauces/bases/componentsWhat You Own (Core Responsibilities)1) Culinary Standards & Documentation (the backbone)You will create and enforce a “single source of truth” for BOH execution:Master recipes (CPU + café)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.”2) 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 chefBOH onboarding pathway and station certificationMonthly refreshers on top drifting itemsPractical skills checks (not just reading documents)Outcome: every outlet team executes the same way.3) Multi-Outlet QA: Audits, Scoring, Corrective ActionsYou will implement a simple discipline loop:Weekly outlet BOH audits (scorecard)Random plate checks against photo standardsLine checks routine (opening + mid-shift)Corrective action plans (owner + deadline) for repeat issuesOutcome: drift is detected early and fixed permanently.4) CPU ↔ Outlet Integration (quality gates that protect consistency)Working with the CPU sous chef, you will implement:CPU product specs + release checksOutlet receiving QC (temp, labels, batch/expiry, visual checks)“Hold/Reject” rules + escalation pathFeedback loop by batch code (what failed, why, fix)Outcome: CPU variability stops affecting guest experience.5) Menu Rollouts & Operational ReadinessLead execution of new items and seasonal changes across all outletsControlled rollout plan (pilot → revise → deploy)Ensure equipment, tools, portioning utensils, and recipes match across outletsOutcome: launches are smooth, not chaotic.6) BOH Hygiene, Food Safety & DisciplineEnforce food safety, allergen controls, labeling, and hygiene standardsEnsure BOH areas are clean, organized, and service-readyDrive a culture of accountability and performanceRequirementsProven 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 capabilityStrong breakfast and café operations experience (high-volume, multi-daypart)Strong ability to standardize recipes and convert them into simple SOPs + training toolsComfortable leading and coaching multiple teams through sous chefsSolid food safety knowledge (HACCP discipline)Strong English communication (Arabic is a plus)Willing to travel between outlets and work flexible hours during critical periodsHow to ApplySubmit 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#J-18808-Ljbffr