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.
- Solid 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.

📌 Consulting Head Chef (Mumbai)
🏢 Al Hudaif HR Consultancy
📍 Mumbai