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: 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 café items Mix of in-café final cook/plating + CPU supplied sauces/bases/components What 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 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.
3. 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.
4. 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.
5. 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.
6. 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 café 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