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