Commissary Chef

**Job Location**:
NEOM

**Major responsibilities of a Commissary Chef**:

- Ensures all food is received fresh and is of the highest quality.
- Ensures the correct preparation and storing is in accordance with HACCP requirements and is consistent quality.
- Assists in planning and developing menus for the community considering factors such as product availability, cost, marketing activities, numbers to be served, and skills required to prepare.
- Establishes and maintains appropriate food portions with respect to the daily operations and forecast demand.
- Participates in making decisions regarding printing, layouts, posting and distribution of menus.
- Prepares and posts employee work schedules to reflect operating forecasts and to keep within budgeted figures.
- Supervises all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
- Coordinates and supervises the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts and takes responsibility of food preparation areas.
- Responsible for inventories to enable team members to successfully prepare mise en place.
- Ensures proper rotation, storage temperatures, and proper storing and labeling procedures are always observed.
- Being able to efficiently run the operations in the absence of his manager.
- Communicates with Food & Beverage team regarding special events, changes in forecasts, special menu items, etc.
- Ensures sanitation standards as set forth by the NEOM Standard and in compliance as well as the cleanliness and neatness of the kitchen.
- Ensures recipes are constantly updated to reflect changes in availability and seasonal.
- Monitors and reviews operating criteria and develop an awareness of the importance of food factors preparation and quality.
- Monitors and reviews food presentations and make recommendations for needed changes.
- Continuously monitors food and labor cost in accordance with NEOM budget guidelines.
- Adjusts production levels to meet forecast demands.
- Assists in the development and implementation of creative plans/programs that anticipate and meet client needs and interests.
- Always conduct yourself in a professional manner and maintain high grooming standard.
- Assists in development of pricing strategies that achieve forecast profit and food cost percentages.
- Actively participates in managing and optimizing revenues across all income streams of the food and beverage.
- Ensures controls and decreases waste is carried out by maintaining logs daily.
- Contributes to setting up control systems that will assure quality and portion consistency.
- Creates formal purchasing specifications.
- Continually maintains and updates daily and weekly reports in a timely manner.
- Observes and complies with the company’s requisition and purchase order system.
- Ensures communication, standards, policies, and expectations are communicated to all team members and then execute flawlessly.

**Key Accountabilities & Activities**:

- Implementation of site-specific HSEQ plans including mobilization checklists within the specified timetables
- Reporting on the performance of the HSEQ systems to the Operations Manager / Area Manager
- Ensuring that all corrective action taken is completed and effective and leads to continuous improvement of the operations at the site.
- Maintaining a safe work environment
- Consulting with employees on all HSEQ matters.
- Ensuring compliance with all legislative requirements
- Conducting visual and formal HSEQ inspections in consultation with employees
- Conducting daily pre-start meetings (if required)
- Analyzing all work activities under their control to ensure that hazards have been identified and controlled.
- Ensuring that all materials, gear, and equipment (including PPE) needed to carry out the job safely are provided to commencing work.
- Complying with NEOM IMS standards that include ISO 22000:2018; 45001:2018; ISO 14001:2015 & ISO 9001:2015 as appropriate.
- Ensuring that work activities do not adversely affect or endanger other personnel clients’ employees, visitors or the public and the environment.
- Conducting regular staff meetings to discuss safety and environmental issues.
- Ensuring all work is carried out by suitably qualified, trained, and competent personnel.
- Reporting, recording, and investigating all incidents within their work area.
- Immediately investigating all hazards reported and implementing measures to control or eliminate such hazards.
- Conducting job safety analysis with employees as required.
- To attend meetings and training courses as required.

Conducting staff training in a professional manner and being able to collect feedback included in these duties, you are required to perform any other reasonable tasks requested by the line manager.

**Knowledg