Executive Chef
7 days ago
**Menu Development**: Design and develop creative, seasonal, and diverse menus that reflect current food trends and cater to a variety of client preferences and dietary requirements.
- **Kitchen Management**: Oversee all kitchen operations, including food preparation, cooking, and presentation. Ensure that all kitchen activities are carried out in accordance with health and safety regulations and company standards.
- **Staff Leadership**: Recruit, train, and manage kitchen staff. Foster a positive and collaborative team environment and ensure that all team members adhere to established protocols and best practices.
- **Inventory Control**: Manage inventory levels, order supplies, and ensure proper storage and handling of ingredients. Work with suppliers to negotiate pricing and ensure the highest quality of products.
- **Quality Assurance**: Monitor and maintain the quality of all dishes served, ensuring consistency and excellence in every meal. Address and resolve any issues related to food quality or preparation.
- **Cost Management**: Develop and manage kitchen budgets, control food costs, and implement efficient kitchen practices to maximize profitability while maintaining high-quality standards.
- **Client Interaction**: Collaborate with clients to understand their catering needs and preferences. Customize menu offerings as required and ensure client satisfaction throughout the event.
- **Compliance**: Ensure compliance with all relevant health and safety regulations, including food handling, sanitation, and cleanliness standards.
- **Innovation**: Continuously explore new cooking techniques, trends, and ingredients to keep our offerings fresh and exciting. Encourage and implement creative ideas to enhance our culinary offerings.
- **Maintenance**: Continuously ensure that preventive maintenance is being conducted and documented and follow up on corrective maintenance for the kitchen facility and equipment.
- **Full Operational Responsibility**: Hold complete accountability for all kitchen operations, including day-to-day management, team performance, and adherence to company standards. All kitchen-related responsibilities fall directly under the Executive Chef's purview.
Qualifications/Knowledge/Skills/Experience:
- Minimum 5 years experience in a similar role
- Culinary degree or equivalent professional experience
- Experience in Saudi Arabia is a must.
- Experience in high end /VVIP catering/ Airline Catering/ Mass Catering/Hospital Catering.
- Strong leadership & Management Skills
- Excellent Organizational and multitasking skill
- In-depth knowledge of food safety and sanitation regulations.
- Creative and innovative approach to menu design and food presentation.
- Strong communication and interpersonal skills.
**Job Types**: Full-time, Permanent
Pay: ﷼15,000.00 - ﷼18,000.00 per month
Application Deadline: 05/11/2024
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