Executive Chef - R&D - Kuwait

Kuwait
Competitive
07 May 2024
04 Jun 2024

Executive Chef  - R&D - Kuwait

Bakery Pastry

Responsible for the culinary creativity of the bakery/pastry department with a focus on product enhancement, menu item development, and new concept/menu creation, including brainstorming product ideas, and assisting with developing recipes that are operationally feasible thereby ensuring high-quality products are consistently delivered. The Panel Chef ensures all culinary projects are aligned with the TDE and affirms the integrity and quality of Gastronomica menus and food quality.

  • Ensure all Bakery/Pastry operations are cost-effective, producing quality products that are safe and operate within all health and government regulatory requirements. 
  • Should constantly research and stay updated with the latest trends in the industry and market
  • Research, create, and introduce relevant bakery and pastry dishes and ensure these are executable on a restaurant level
  • Manage bakery/pastry resources (workforce, raw ingredients, energy, and machinery).
  • Deliver high-quality products across all menus, brands, and outlets.
  • Assist with the development of new menu items for both bakery and pastry
  • Assist in the choice of new ingredients and also relevant  equipment
  • Implement and maintain effective food cost
  • Work with the projects team to open new restaurants.
  • Conduct audits and stock takes (raw materials, equipment, and machinery)
  • Brainstorm product ideas, develop recipes and product prototypes, and stay abreast of culinary trends to drive new product development.
  • Lead product familiarisation with internal brand team members.
  • Evaluate new equipment to expand the capabilities of the restaurant systems if new capabilities help grow the business with standardized procedures.
  • Lead and participates in project teams to provide expertise on ingredients, product build, and equipment requirements; recommending best product, procedures, packaging, and/or equipment options based on delivery of concept, operational feasibility, consumer research/sensory panel results, and supplier capabilities.
  • Determine ingredient yields and prepare products for nutritional analysis, verifying correct size, weight, case size, product formula, and raw materials for new/improved products.
  • Motivate, lead, and mentor culinary teams.
  • Perform other related duties, tasks, and responsibilities as required, assigned, and directed
  • Collaborate  with Culinary, Operations, and Procurement teams to enhancing the operational efficiency of all restaurants is maintained
  • Visit restaurants and ensure product standards are maintained
  • Keep all records and tabs required to efficiently function and generate required reports for management

 

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