رئيس طهاه (هيد شيف)📣 إعلان

Head Chef – Central Kitchen
We are seeking an experienced Head Chef to oversee and manage daily operations within our Central Kitchen, specializing in healthy meal production and meal prep services. The successful candidate will be responsible for ensuring food quality, operational efficiency, food safety compliance, recipe consistency, and adherence to nutritional standards across all production activities.

Key Responsibilities:

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

Accountability:
This role carries accountability for:

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

Required Qualifications:

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

Certifications:

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).