Requirements
Requirements10+ years of professional culinary experience.At least 5 years in a senior leadership role such as Executive Chef, Corporate Chef, or Group Executive Chef.Proven experience managing multiple restaurant branches or large-scale restaurant operations.Strong leadership skills with experience managing large kitchen teams.Proven experience leading culinary operations in luxury, premium, or upscale restaurant groups.Strong knowledge of menu engineering, food costing, inventory control, and kitchen budgeting.Excellent problem-solving and decision-making abilities.Deep understanding of food safety, HACCP, and quality assurance standards.Experience with a variety of cuisines, including Oriental, Turkish, Western, Steakhouse, Breakfast, and International concepts, is highly preferred.Willingness to relocate to Iraq.What We OfferCompetitive salary package.Relocation support.Opportunity to join one of Iraq's fastest-growing restaurant groups.Long-term career growth within a leading hospitality company.
Description
Location: Iraq (Relocation from Egypt)Employment Type: Full-timeAbout Top OrganicTop Organic is one of Iraq's leading and fastest-growing restaurant groups, operating multiple premium dining concepts across the country. We are seeking an exceptional Executive Chef to oversee culinary operations across our restaurants and drive excellence in quality, consistency, and kitchen performance.Key ResponsibilitiesOversee culinary operations across multiple restaurant branches.Lead, mentor, and develop Head Chefs and kitchen teams to achieve operational excellence.Ensure consistent food quality, presentation, recipes, and portion standards across all locations.Develop seasonal menus and introduce innovative dishes while maintaining brand identity.Monitor and improve kitchen productivity, workflow, and service efficiency.Ensure full compliance with food safety, hygiene, and HACCP standards.Analyze food costs, control waste, and improve kitchen profitability.Recruit, train, and evaluate kitchen leadership and staff.Troubleshoot operational challenges and implement effective solutions quickly.Work closely with Operations and Management teams to improve guest satisfaction and business performance.Conduct regular visits to restaurant branches to maintain standards and support kitchen teams.