Executive Chef

1 week ago

Riyadh, Saudi Arabia Kitopi Full time

Kitopi is the world’s leading tech-powered multi-brand restaurant. With a mission to satisfy the world’s appetite, Kitopi operates a portfolio of both invested and franchised F&B brands, serving as enablers in the food market by helping brands to grow and scale, both in the delivery and dine-in space.

Launched in Dubai, UAE in January 2018, Kitopi has grown to become one of the greatest success stories in the cloud kitchen and food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest technology-focused investment fund, Softbank Group Corp’s Vision Fund 2. This investment catapulted Kitopi to the prestigious Unicorn status, making it the fastest Unicorn to have emerged from the MENA region.

With over 4,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar, and runs its engineering hub in Krakow, Poland, its robotics hub in Denmark, and its global customer experience center in Dubai, UAE.

**AWJ**, a Kitopi company, is a fast-growing Food & Beverage Group of popular home-grown Middle Eastern, Mediterranean, and international dining concepts. Established in 2014, AWJ is on a mission to satisfy the world's appetite to create joy. Headquartered in Dubai, AWJ embarked on its culinary journey with five unique concept brands - all strategically located across popular tourist and dining destinations across Dubai. AWJ has since expanded its presence to the Kingdom of Saudi Arabia and the USA through both owned and franchised locations. AWJ future plans include identifying and exploring key regional markets in Europe, North Africa, and the USA, bringing in cutting-edge technologies, experimenting with traditional and innovative flavors, and blending diverse culinary traditions to create unique and enticing dining experiences.

Area Sushi Head is responsible for handling all Sushi operations in the restaurants in working with a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards.

**What You'll Do**:

- Display thorough knowledge of Japanese cuisine with the ability to train and manage the kitchen staff
- Select the right ingredients, design a successful menu
- Ensure product rotation (FIFO System in place) and maintaining stock level system through accurate ordering
- Ensuring Food safety as specified in work instructions and seafood HACCP
- Regular checks on the expiration labels to ensure fresh products are used always
- Help control the food wastage percentage
- Implement and monitor procedures, standards, and specifications
- Evaluate the junior Chefs performance and recommend development plans
- Ensure all Chefs know how to cut different types of fish and prepare the different types of rolls
- Responsible for designing the menu and creating signature dishes for the restaurant
- Develop recipes and systems in place for future expansion
- Keeping up with current trends to recommend new, modern recipes
- Designing of new and appealing sushi rolls
- Provide training and guidance to other members regarding sushi culinary cooking procedures and plating
- Assume 100% responsibility for quality of products serves
- Manage food prep activities
- Monitor food stock and place orders, as needed
- Accurately and efficiently prepare the highest quality of sushi for the guests, compiling consistently with the standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Ensure the highest hygiene and safety principles are observed in all cooking areas and clean your space at the end of the shift
- Follow proper food handling techniques and coordinates the use of time, material, and equipment to avoid waste and unnecessary expense
- Handle food in a manner that is consistent with local health department guidelines
- Store and properly handle raw or prepared foods and non-food supplies
- Prepares all food items, following standard recipes and procedures within specified time limits.
- Attends all scheduled employee meetings and brings suggestions for improvement
- Performs other related duties as assigned by the Area Manager and Kitchen Manager

**What Are We Looking For?**:

- 2+ years culinary education.
- A minimum 2 years’ experience in kitchen preparation and line cook experience
- Excellent knowledge of BOH systems, ordering and inventory.
- Excellent communication skills.
- Ability to meet deadlines.
- Available to work on call, shifts, after hours, over weekends and on public holidays.

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