2 Remote Executive Chef Menu Development Lead jobs in whatjobs
Remote Executive Chef & Menu Development Lead
Posted 14 days ago
Job Viewed
Job Description
Our client, a renowned culinary group focused on innovative dining experiences, is seeking a creative and experienced Executive Chef & Menu Development Lead to join their fully remote team. While the group operates physical establishments, this leadership position is entirely remote, allowing you to shape culinary direction from anywhere in Kenya. You will be responsible for conceptualizing, developing, and refining menus for various dining concepts, ensuring they are innovative, high-quality, and aligned with brand standards. This involves staying ahead of culinary trends, sourcing premium ingredients, and creating recipes that delight customers. You will collaborate closely with culinary teams, operational managers, and marketing departments to execute menu launches and ensure consistency in food preparation and presentation across all outlets. The role requires strong leadership skills, a deep understanding of food costs and inventory management, and the ability to train and mentor chefs and kitchen staff on new dishes and techniques. While the role is remote, occasional site visits may be required for quality control and training. The ideal candidate will have a passion for culinary arts, a proven track record in menu engineering, and exceptional creativity.
Responsibilities:
Responsibilities:
- Conceptualize, design, and develop innovative and appealing menus for various culinary concepts.
- Research and identify emerging culinary trends, ingredients, and techniques to inform menu development.
- Create detailed recipes, including precise measurements, preparation instructions, and plating guidelines.
- Conduct cost analysis for all menu items, ensuring profitability and optimal food cost percentages.
- Collaborate with supply chain and procurement teams to source high-quality ingredients from reliable suppliers.
- Work with operational teams to ensure consistent execution and presentation of dishes across all outlets.
- Train and mentor kitchen staff on new menu items, cooking techniques, and presentation standards.
- Develop and implement food safety and sanitation protocols in line with industry best practices.
- Contribute to marketing efforts by providing culinary insights for promotional materials and campaigns.
- Evaluate menu item performance and make necessary adjustments based on customer feedback and sales data.
- Manage recipe databases and ensure all culinary documentation is accurate and up-to-date.
- Conduct occasional site visits for quality assurance, training, and new menu launch support.
- Culinary degree or equivalent professional certification.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef, Executive Chef, or Menu Development role.
- Demonstrated expertise in menu creation, recipe development, and food costing.
- Strong knowledge of diverse cuisines, cooking techniques, and presentation styles.
- Excellent leadership, communication, and interpersonal skills.
- Proficiency in inventory management and cost control principles.
- Creativity and a passion for food innovation.
- Ability to work independently and manage projects effectively in a remote setting.
- Familiarity with food safety standards and regulations.
- Experience in a multi-unit food service environment is a plus.
This advertiser has chosen not to accept applicants from your region.
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Remote Executive Chef & Menu Development Lead
Posted 22 days ago
Job Viewed
Job Description
Our client is seeking a visionary and highly experienced Executive Chef to lead their culinary operations entirely remotely. This is a unique opportunity for a passionate and innovative chef to shape menus, direct culinary standards, and manage kitchen operations from anywhere. You will be responsible for conceptualizing, developing, and refining diverse and exciting menus that cater to various dietary preferences and client needs, ensuring culinary excellence and consistency across all engagements. This role demands a deep understanding of global cuisines, food safety regulations, cost control, and supplier management. You will work closely with event coordinators, client relations managers, and catering staff to ensure seamless execution of culinary services. The ability to manage a remote culinary team, inspire creativity, and maintain high standards of quality and presentation is paramount. You will also be involved in sourcing high-quality ingredients, managing food costs, and ensuring compliance with all health and safety standards.
Key Responsibilities:
Qualifications:
Key Responsibilities:
- Conceptualize, develop, and implement innovative and diverse menus for a wide range of events and client needs.
- Set and maintain the highest standards of culinary quality, taste, presentation, and food safety.
- Lead and inspire a remote culinary team, providing guidance and fostering a creative environment.
- Manage food costs effectively through strategic menu planning, portion control, and inventory management.
- Source and select high-quality ingredients from reliable suppliers, negotiating favorable terms.
- Develop standardized recipes and preparation guidelines to ensure consistency.
- Oversee and advise on kitchen operations, including equipment maintenance and workflow optimization, from a remote perspective.
- Collaborate closely with event planning and client management teams to understand client requirements and deliver exceptional culinary experiences.
- Ensure strict adherence to all local and international food safety and sanitation regulations.
- Stay abreast of culinary trends, emerging ingredients, and innovative cooking techniques.
- Manage supplier relationships and conduct regular reviews to ensure quality and service delivery.
- Develop training materials for culinary staff on new dishes, techniques, and safety protocols.
- Conduct virtual tastings and menu planning sessions with clients.
Qualifications:
- A formal culinary degree or equivalent professional qualification.
- Minimum of 10 years of progressive experience in high-volume catering, fine dining, or large-scale event management, with at least 5 years in an Executive Chef or similar leadership role.
- Proven experience in menu development, costing, and execution.
- In-depth knowledge of international cuisines, dietary restrictions, and modern culinary techniques.
- Exceptional leadership, communication, and interpersonal skills, particularly in a remote setting.
- Strong understanding of food safety regulations (e.g., HACCP).
- Demonstrated ability in financial management, including P&L responsibility and cost control.
- Proficiency in using digital tools for communication, project management, and recipe management.
- A creative and passionate approach to food with a commitment to excellence.
- Ability to manage multiple projects and deadlines in a fast-paced, remote environment.
This advertiser has chosen not to accept applicants from your region.
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