Head Chef

About the Role

National Initiative Human Resource Company is seeking a Head Chef to take overall responsibility for operational and production standards within their assigned station or shift. This full-time role is based in Riyadh, Saudi Arabia, and requires a professional who can consistently achieve high standards of product quality and maintain excellent sanitation practices.

Key Responsibilities

• Manage daily kitchen operations and food production.
• Supervise chefs, cooks, and kitchen staff during assigned shifts.
• Ensure food quality, consistency, and presentation standards are met.
• Prepare and implement standard recipes and food preparation procedures.
• Manage food preparation, portion control, and minimize food waste.
• Monitor inventory, food supplies, and purchasing requirements.
• Control food costs and ensure operations remain within budget.
• Train, supervise, and motivate kitchen team members, implementing established training processes consistently.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Prepare work schedules and coordinate daily kitchen activities.
• Conduct shift meetings and monitor team performance.
• Handle customer complaints and coordinate with management.
• Maintain kitchen cleanliness, equipment, and maintenance schedules.
• Complete operational reports, checklists, and required documentation.

Menu Development and Quality Assurance

The Head Chef will be responsible for developing menus, establishing food purchase specifications, and creating recipes. This includes maintaining the highest professional food quality and sanitation standards across all kitchen operations.

Inventory and Supply Management

This role involves overseeing the inventory and ordering of food and supplies to ensure efficient kitchen operations and cost control. Effective management of resources is crucial for maintaining consistent service and product quality.

Team Leadership and Development

The Head Chef will build and lead a professional kitchen team by consistently implementing training processes, solving problems with a strong work ethic, and demonstrating effective leadership skills. This includes supervising staff and fostering a productive work environment.

Qualifications and Experience

• 2-5 years of experience in a relevant culinary role.
• Demonstrated leadership skills and a strong work ethic.
• Ability to develop menus, food purchase specifications, and recipes.
• Proficiency in maintaining high professional food quality and sanitation standards.
• Experience in inventory management and ordering of food and supplies.