رئيس الطهاة التنفيذي

Job Summary

The Executive Chef is responsible for leading all kitchen operations at P.F. Chang’s, ensuring the delivery of high-quality, authentic Asian cuisine that meets the brand’s standards. This role oversees food preparation, kitchen staff management, food safety compliance, cost control, and menu execution while maintaining consistency, efficiency, and excellence in every dish served.

Key Responsibilities

Kitchen Operations Management

• Oversee daily kitchen operations, ensuring smooth and efficient service.
• Maintain P.F. Chang’s culinary standards, recipes, and presentation guidelines.
• Ensure consistent quality, taste, and portion control across all menu items.
• Monitor food production to guarantee timely delivery during peak hours.

Team Leadership & Development

• Lead, train, and mentor kitchen staff, including Sous Chefs, line cooks, and prep staff.
• Foster a positive, high-performance team environment.
• Conduct performance evaluations and provide coaching and development opportunities.
• Ensure proper staffing levels and scheduling to meet business needs.

Food Quality & Safety

• Ensure strict adherence to food safety, hygiene, and sanitation standards in line with local regulations and company policies.
• Conduct regular kitchen inspections and enforce health and safety procedures.
• Maintain proper food storage, labeling, and handling practices.

Cost Control & Inventory Management

• Manage food cost, inventory levels, and waste control to meet financial targets.
• Monitor purchasing, receiving, and storage of all kitchen supplies.
• Optimize kitchen processes to reduce waste and improve cost efficiency.

Menu Execution & Innovation

• Ensure accurate execution of P.F. Chang’s menu offerings.
• Collaborate with corporate teams on menu updates, seasonal items, and promotions.
• Support innovation while respecting brand identity and authenticity.

Compliance & Standards

• Ensure compliance with company policies, procedures, and brand standards.
• Maintain documentation related to health, safety, and audits.
• Prepare for and successfully pass internal and external inspections.

Qualifications & Requirements

• Proven experience as an Executive Chef or Head Chef in a high-volume, full-service restaurant.
• Strong knowledge of Asian cuisine (Chinese cuisine experience is highly preferred).
• Excellent leadership and team management skills.
• Strong understanding of food safety standards and kitchen operations.
• Ability to manage costs, budgets, and inventory effectively.
• Exceptional organizational and multitasking abilities.
• Degree or certification in Culinary Arts is preferred.

Key Competencies

• Leadership & Team Development
• Attention to Detail
• Time Management & Organization
• Problem-Solving & Decision-Making
• Customer-Focused Mindset
• Operational Excellence

Working Conditions

• Ability to work in a fast-paced, high-pressure kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Standing for extended periods and working in hot kitchen conditions.