Chef de Cuisine

📣 إعلان

منذ ساعة واحدة تقريباً

	نوع العقد	دوام كامل
	طبيعة الوظيفة	بالموقع
	الموقع	الخبر

وصف الوظيفة

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to join their team in Al Khobar, Eastern region. This full-time role is responsible for the overall quality, consistency, and production within the restaurant kitchen. The Chef de Cuisine will lead kitchen staff, manage food-related functions, and ensure culinary standards are consistently met.

Key Responsibilities

Oversee restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
Develop and create new menu items, applications, and artistic contributions for the restaurant.
Maintain high standards for food preparation, handling, and correct storage.
Plan and manage food quantities, plating requirements, and estimate daily production needs.
Prepare and cook various types of food, including for special guests or functions.
Check the quality of raw and cooked food products to ensure standards are met.
Coordinate menus, purchasing, staffing, and food preparation for the restaurant.
Ensure compliance with all applicable laws and regulations, including sanitation and food safety standards.

Leadership and Team Management

Supervise and coordinate the activities of cooks and other food preparation workers.
Lead shift teams, personally preparing food items and executing requests to specifications.
Manage all day-to-day operations of the restaurant kitchen and its employees.
Foster mutual trust, respect, and cooperation among team members.
Serve as a role model, demonstrating appropriate behaviors and ensuring employee productivity.
Ensure employees are cross-trained to support successful daily operations and understand expectations.
Establish and maintain open, collaborative relationships with employees.

Operational and Financial Management

Set and support the achievement of kitchen goals, including performance and budget targets.
Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
Investigate, report, and follow up on employee accidents, implementing company safety standards.

Guest Service and Human Resources

Ensure exceptional customer service by managing daily operations to meet guest expectations.
Improve service by communicating guest needs, providing guidance, feedback, and coaching to staff.
Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service.
Identify developmental needs of staff, providing coaching, mentoring, and training.
Participate in training restaurant staff on menu items, ingredients, and preparation methods.
Manage employee progressive discipline procedures and participate in performance appraisals.
Assist in the interviewing and hiring of team members with appropriate skills.