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Executive Chef – Production & Franchise Operations
قابل للتفاوض
الدمام · نُشر 2h ago · 1 مشاهدة
قابل البائع في مكان عام ولا تدفع أبدًا قبل معاينة السلعة. Expatriates KSA لا يتعامل مع المدفوعات.
Description
We are looking for an experienced and results-driven Executive Chef – Production & Franchise Operations to lead and oversee kitchen operations across multiple franchise locations.
The ideal candidate will have strong experience in multi-branch restaurant operations, production management, team leadership, cost control, and maintaining consistent food quality and brand standards across all locations.
Key Responsibilities
* Oversee and manage kitchen production and operations across multiple franchise branches.
* Ensure consistent food quality, portion control, presentation, and recipe execution across all locations.
* Develop, implement, and maintain SOPs and standardized production procedures.
* Improve kitchen productivity, workflow, speed of service, and operational efficiency.
* Monitor and control Food Cost, Waste, Yield, and Production Costs.
* Establish effective prep, production, storage, and inventory control systems.
* Train, coach, and develop kitchen teams and management.
* Conduct regular branch visits and operational audits to ensure compliance with brand standards.
* Identify operational challenges and implement practical solutions to improve performance.
* Work closely with Operations and Management teams to support new branch openings and franchise standards.
* Ensure all branches consistently meet food safety, hygiene, quality, and operational requirements.
* Support menu development and product improvement while maintaining operational feasibility and cost efficiency.
Requirements
* 5+ years of experience in a professional restaurant kitchen environment.
* Proven experience managing multiple restaurant branches or franchise operations.
* Strong background in kitchen production and operational management.
* Experience with Food Cost, Waste Control, Yield, Inventory, and productivity management.
* Strong knowledge of SOP development and implementation.
* Excellent leadership, communication, and team-development skills.
* Ability to analyze operational performance and take corrective actions.
* Experience with burger/QSR concepts is highly preferred.
* Ability to travel between branches as required.
* Strong understanding of food safety and HACCP standards.
Key Competencies
Production Management Multi-Branch Operations Franchise Standards Food Cost Control Waste Management SOPs Team Leadership Quality Control Kitchen Productivity Food Safety
What We’re Looking For
We are looking for a chef who is not only strong in cooking and product development, but someone who understands how to run a high-performing kitchen operation across multiple branches, improve productivity, control costs, and ensure consistency at every location.
The ideal candidate will have strong experience in multi-branch restaurant operations, production management, team leadership, cost control, and maintaining consistent food quality and brand standards across all locations.
Key Responsibilities
* Oversee and manage kitchen production and operations across multiple franchise branches.
* Ensure consistent food quality, portion control, presentation, and recipe execution across all locations.
* Develop, implement, and maintain SOPs and standardized production procedures.
* Improve kitchen productivity, workflow, speed of service, and operational efficiency.
* Monitor and control Food Cost, Waste, Yield, and Production Costs.
* Establish effective prep, production, storage, and inventory control systems.
* Train, coach, and develop kitchen teams and management.
* Conduct regular branch visits and operational audits to ensure compliance with brand standards.
* Identify operational challenges and implement practical solutions to improve performance.
* Work closely with Operations and Management teams to support new branch openings and franchise standards.
* Ensure all branches consistently meet food safety, hygiene, quality, and operational requirements.
* Support menu development and product improvement while maintaining operational feasibility and cost efficiency.
Requirements
* 5+ years of experience in a professional restaurant kitchen environment.
* Proven experience managing multiple restaurant branches or franchise operations.
* Strong background in kitchen production and operational management.
* Experience with Food Cost, Waste Control, Yield, Inventory, and productivity management.
* Strong knowledge of SOP development and implementation.
* Excellent leadership, communication, and team-development skills.
* Ability to analyze operational performance and take corrective actions.
* Experience with burger/QSR concepts is highly preferred.
* Ability to travel between branches as required.
* Strong understanding of food safety and HACCP standards.
Key Competencies
Production Management Multi-Branch Operations Franchise Standards Food Cost Control Waste Management SOPs Team Leadership Quality Control Kitchen Productivity Food Safety
What We’re Looking For
We are looking for a chef who is not only strong in cooking and product development, but someone who understands how to run a high-performing kitchen operation across multiple branches, improve productivity, control costs, and ensure consistency at every location.