Culinary Director

2 weeks ago

Riyadh, Ar Riyāḑ, Saudi Arabia Delta Co Limited Full time
Delta Co Limited

About Us: Delta Co Limited is a leading name in the hospitality industry, renowned for our commitment to excellence and innovation.

We are seeking a talented and experienced Executive Chef to lead our culinary team and elevate our dining experience to new heights.

**Position Overview:** As the Executive Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, and service. You will lead a team of culinary professionals, develop innovative menus, and maintain efficient kitchen operations.

The ideal candidate will have:

  1. A minimum of ten (10) years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship.
  2. Demonstrated organizational skills, budgeting experience and full understanding of financials.
  3. Review and comprehend recipes and other necessary documentation.
  4. Move effectively and efficiently throughout work areas.
  5. Work in varying noise levels, the severity of which depends upon customer volume.
  6. Complete understanding of all operations of the kitchen.

You will be responsible for:

  1. Menu development, recipes cost, planning menus and selecting plate presentation.
  2. Participates in training the Restaurant staff on menu items including ingredients, preparation methods.
  3. Obtaining feedback on food and service quality.
  4. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  5. Ensuring promptness, freshness and consistency quality of dishes.
  6. Efficiently monitor staffing, food purchasing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the financial objectives.
  7. Implementing HACCP hygiene policies.
  8. Hire, train, motivate, evaluate, and supervise staff to ensure that teammates receive adequate training, guidance, and resources to accomplish company objectives.
  9. Monitoring the food wastage within the active inventory system.
  10. Monitoring the upkeep and conditions of the kitchen equipment.
  11. Monitor and advise on storage of food items to ensure quality of food and compliance with all health requirements.
  12. Actively involved with ways to maintain and increase business levels while seeking to understand local competition.

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