طاهٍ تنفيذي / رئيس طهاة

Company Description Sofra Services is a market leader in retail, food services, hospitality, and business development within its sector. The company is known for delivering high-quality culinary experiences and innovative service concepts to a diverse customer base. With a strong presence in dynamic markets, Sofra Services focuses on elevating guest satisfaction and operational excellence. Team members benefit from working in a growth-oriented environment that values professionalism, creativity, and continuous improvement.
Role Description The Executive Chef / Head Chef role at Sofra Services is a full-time, on-site position with preferencein understandingIndia/Pakistani cuisine. The role is responsible for overseeing all kitchen operations, including menu planning, food preparation, and presentation to ensure consistent quality standards. Daily tasks include supervising and training kitchen staff, managing inventory and ordering supplies, monitoring food costs, and ensuring compliance with health and safety regulations. The Executive Chef / Head Chef collaborates with management to develop seasonal menus, optimize workflows, and maintain high levels of guest satisfaction. This role also involves implementing kitchen policies, maintaining equipment, and driving continuous improvement in culinary offerings and team performance.
Qualifications

• Strong culinary expertise, including menu development, food preparation, and plating techniques.
• Experience leading and training kitchen teams, with the ability to delegate, mentor, and manage performance.
• Knowledge of food safety, hygiene standards, and kitchen health and safety regulations.
• Proficiency in kitchen operations, including inventory management, cost control, and vendor coordination.
• Ability to work in a high-volume, fast-paced environment while maintaining quality and consistency.
• Excellent communication and collaboration skills with front-of-house and management teams.
• Relevant culinary certification or diploma; formal culinary education is an advantage.
• Previous experience as an Executive Chef, Head Chef, or senior sous chef in hospitality or food services.
• Strong organizational skills, attention to detail, and a commitment to continuous improvement.
• Flexibility to work varied shifts, including weekends and holidays, as required by operations.