Chef

About the Role

This position is responsible for the successful daily operation of the kitchen, combining hands-on culinary skill with leadership to manage all food service activities. The role focuses on maintaining high culinary standards, enhancing guest and staff satisfaction, and managing the department's budget efficiently. The chef supervises all kitchen sections ensuring consistent quality and guides team members, guaranteeing food safety and sanitation compliance.

Key Responsibilities

• Prepare and cook diverse food items regularly and for special occasions.
• Innovate new culinary ideas, applications, and artistic food presentations.
• Maintain awareness of quality in ingredients, flavors, and display.
• Adhere strictly to food handling, sanitation laws, and safety standards.
• Oversee kitchen shifts, ensuring adherence to food and beverage policies and procedures.
• Manage procurement, receiving, and proper storage of ingredients.
• Operate and maintain kitchen equipment, reporting any malfunctions.
• Implement portion controls and waste management procedures.
• Assess the quality of raw and cooked foods to meet standards.
• Assist with food presentation and decorative displays.
• Lead and supervise kitchen staff activities, fostering teamwork and high productivity.
• Exemplify leadership qualities through communication, integrity, and leading by example.
• Manage daily kitchen operations including staffing, scheduling, and time attendance management.
• Set and pursue culinary and business goals, including budgeting and payroll oversight.
• Maintain employee uniform inventory and budget compliance.
• Provide outstanding customer service by meeting and exceeding guest expectations.
• Address guest concerns and continuously seek service improvement.
• Identify training needs and provide coaching and mentoring to team members.
• Participate in recruitment, hiring, and performance appraisal processes.
• Communicate effectively across departments and participate in relevant meetings.
• Support the Executive Chef in overall kitchen management.

Candidate Profile

• Education: Either a high school diploma or GED with at least 4 years professional experience in culinary or food and beverage roles, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or similar with minimum 2 years relevant experience.

Additional Information

Operates on an onsite schedule based in Riyadh on Olaya Street. The role falls under management job category. The employer is committed to equal opportunity hiring and values a diverse workforce. The brand emphasizes wellness, encouraging employees to maintain personal well-being to bring energy and passion to their work.