Consulting Head Chef

KEY RESPONSIBILITIES INCLUDE:

• Menu creation and development
• Menu engineering
• Plate styling and presentation
• Who can specifically add value in menu development, engineering, and plating
• Create new plates for the menu
• Monitor cost standards
• Suggest brand development ideas
• Create and refine the menu, Gulf-inspired breakfast items, snacks, desserts, and complementary beverages.
• Develop standardized recipes, portion controls, plating standards, and preparation methods.
• Source and approve ingredients, suppliers, kitchen equipment, and packaging suitable for the Egyptian market.
• Train kitchen and beverage staff on recipes, food safety, hygiene, presentation, and service consistency.
• Set up kitchen workflows, production schedules, inventory controls, and waste-reduction practices.
• Monitor food cost, menu profitability, pricing recommendations, and overall product quality.
• Establish HACCP-aligned food-safety and sanitation procedures in line with Egyptian regulations.
• Support pre-opening activities, soft launch, and post-launch quality reviews.
• Conduct periodic site visits and provide improvement reports to management.
• Bachelor's degree graduate
• Excellent communication in English

PROFILE:

• Proven experience as a Head Chef, Executive Chef, or Culinary Consultant.
• Strong knowledge of Gulf, Middle Eastern, and caf-style cuisine; Karak tea expertise is highly preferred.
• Experience launching restaurants or developing menus for high-volume cafs is an advantage.
• Strong leadership, training, costing, and supplier-management skills.
• Ability to adapt authentic concepts to local Egyptian tastes and ingredient availability.
• Food-safety certification and professional culinary qualifications preferred.