Executive Chef Mediterranean & Middle Eastern Cuisine

We are seeking an experienced Executive Chef specializing in Mediterranean and Middle Eastern cuisine to lead all culinary operations of our restaurant. The successful candidate will be responsible for menu creation, kitchen management, food quality assurance, staff supervision, inventory control, budgeting, and the preparation of authentic Mediterranean and Middle Eastern dishes. The Executive Chef will ensure exceptional dining experiences through innovative menu development, operational excellence, and adherence to the highest culinary standards.
Key Responsibilities
Plan, organize, direct, control, and evaluate all kitchen operations.
Develop, design, and update Mediterranean and Middle Eastern menus, recipes, and seasonal offerings.
Create authentic dishes featuring traditional ingredients, cooking methods, and regional flavors from Mediterranean and Middle Eastern cuisines.
Establish food preparation procedures, portion standards, presentation guidelines, and quality control measures.
Prepare and oversee the preparation of specialty dishes, including grilled meats, kebabs, shawarma, lamb dishes, seafood, mezze, rice dishes, and other regional specialties.
Supervise, train, schedule, and evaluate chefs, cooks, and kitchen staff.
Recruit and participate in the hiring of kitchen personnel.
Monitor food quality, consistency, presentation, and customer satisfaction.
Develop and implement food safety, sanitation, and workplace safety procedures in compliance with applicable regulations.
Manage food purchasing, supplier relationships, inventory levels, and receiving procedures.
Control food costs, labour costs, waste reduction initiatives, and kitchen budgets.
Estimate food requirements and prepare production schedules to ensure efficient kitchen operations.
Collaborate with management on business development, catering services, promotional events, and special menus.
Maintain compliance with all health, safety, and food handling regulations.
Ensure efficient operation of kitchen facilities, equipment, and production systems.
Employment Requirements
Completion of secondary school.
Minimum five (5) years of experience as a Chef, including at least three (3) years in a senior leadership or supervisory role, specializing in Mediterranean and Middle Eastern cuisine.
Demonstrated expertise in authentic Mediterranean and Middle Eastern food preparation, menu development, and culinary leadership.
Strong knowledge of regional ingredients, spices, traditional cooking techniques, and cultural food practices.
Proven experience managing kitchen staff, food costs, inventory, and restaurant operations.
Culinary diploma, apprenticeship training, or equivalent professional culinary qualifications is an asset.
Food Safe certification or equivalent food safety training is preferred.
Required Skills
Advanced culinary expertise in Mediterranean and Middle Eastern cuisine.
Leadership and team management skills.
Menu planning and recipe development.
Budgeting and food cost control.
Inventory and purchasing management.
Staff training and performance management.
Strong organizational and communication skills.
Ability to work effectively in a fast-paced restaurant environment.
Working Conditions
Fast-paced commercial kitchen environment.
Standing and walking for extended periods.
Occasional lifting of food products and kitchen supplies.
Flexible schedule, including evenings, weekends, and holidays as required.