Executive Chef

About the Role

Based in Al Khobar, Saudi Arabia, this position entails comprehensive oversight of all kitchen and stewarding operations. The focus is on maintaining exemplary hygiene standards, staff training, and ensuring consistent food quality that aligns with customer expectations.

Key Responsibilities

• Oversee the entire food production and stewarding departments to optimize profitability.
• Collaborate with the Director of Food and Beverage to coordinate successful food and beverage events both locally and internationally.
• Maintain current hotel policies and procedures documentation.
• Work alongside People Services Manager to enhance staff productivity and plan staffing requirements for the future.
• Identify training needs for kitchen personnel and design, implement necessary programs in partnership with the Training Manager where relevant.
• Conduct probation assessments and formal performance appraisals complying with company standards.
• Manage up-to-date staff records and approve leave requests.
• Coach, counsel, and discipline staff constructively to improve their performance.
• Participate actively in the hotel revenue planning and marketing initiatives.
• Set minimum and maximum stock levels for food, materials, and equipment with the Finance Director.
• Coordinate budget preparation and control with the Finance department.
• Ensure compliance with OH&S policies, promoting safe working conditions and practices throughout the department.
• Adhere to occupational health and safety legislation and ensure staff awareness of property safety, first aid, fire, and emergency procedures.
• Proactively address hazards and report security incidents and accidents according to hotel protocols.
• Implement and uphold HACCP standards rigorously.
• Adapt to additional duties and tasks as necessitated by business and hotel needs.

Skills, Knowledge, and Expertise

• Maintain updated, accurately costed recipes and innovate new dishes aligned with operational needs.
• Develop comprehensive knowledge of ingredients, equipment, suppliers, market trends, and adjust kitchen operations accordingly.
• Demonstrate advanced culinary technical skills consistently.
• Collaborate with Food & Beverage leadership to design value-driven menus compliant with corporate guidelines.
• Foster strong, positive employee relationships, targeting an employee satisfaction score of 75% or above.
• Comply with and sustain all HACCP guidelines and food safety protocols.
• Commit to talent development as an ongoing management responsibility, supporting training, mentoring, and career growth of team members.
• Identify and nurture talent within the department, facilitating cross-training and exposure through various assignments.
• Regularly conduct Train-The-Trainer sessions and engage in recruitment and selection aligned with current and future organizational needs, ensuring employee mobility and career progression.

Experience Required

Candidate must have a minimum of 5 years’ experience serving as an Executive Chef.