Job Responsibilities :

• Manage the daily preparation and kitchen operations to ensure that it operates pre-set
• budget and procedures.
• Stay updated on all company policies, memos, SOP, KPI, business strategy etc.
• Report any required maintenance issue to the Project Manager / Operations Manager.
• Attend and participate in daily briefings and other meetings as scheduled.
• Make a briefing for all the staff on a daily basic to make all the staff aware of the goals,tasks to deliver and operation in detail for the day.
• Ensure efficient communication between the dining, stewarding and kitchens.
• Resolve internal team issues.
• Be responsible for identifying and following up on all kitchen maintenance issues.
• Assign KPI and targets for all the kitchen staff.
• Conduct job training for all the staff.
• Regularly hold instructions to ensure that all equipment is in excellent condition.
• Respect safety and hygiene in the assigned premises and kitchen.
• Respect grooming standards.
• Maintain a favorable relationship with all employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency.
• Be available to be called upon at times to perform other related tasks not included in this description.
• Ensure consistency and control of all menus and products.
• Ensure the standard recipes and portion size been followed in each stage.
• Ensure that all prepared products are stored at proper temperatures and used according to the FIFO procedure.
• Regularly monitor all the checklist, record and log sheet to make sure of the stability of operation.
• Record any prepared items that are not per standards/returned as the waste percentage and net yielded value.
• Instruct and monitor the stewarding team on kitchen cleaning and chemical handling.
• Help in any area of the kitchen/BOH when circumstances dictate.

Skills and qualifications:

• Minimum of 12 years of experience in the F&B industry and a minimum of 5 years’ experience in handling catering business as Executive Chef/ Executive Sous chef or industrial Catering in a similar role. ISO Accredited Company Experience will be an added value.
• Catering Experience is Must.
• Culinary degree or equivalent certification.
• Strong knowledge of food safety and sanitation standards.
• Excellent organizational and leadership skills.
• Ability to work under pressure and meet tight deadlines.
• Creative and detail-oriented.
• Strong communication and interpersonal skills.
• Ability to manage a team effectively.
• Proficient in menu planning and recipe development.
• Experience in budget management and cost control.
• Experience in large-scale food preparation.
• Ready for immediately joining.
• Riyadh Residents are preferable
• Iqama Transferable.

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