Chef

About the Role

Westin Hotels & Resorts is seeking a Chef to oversee daily kitchen operations in Riyadh. This full-time role requires a culinary professional with 5-10 years of experience who can lead staff, manage food-related functions, and ensure high-quality product consistency while maintaining operational budgets.

Key Responsibilities

• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop and create new culinary applications, ideas, and products, including artistic contributions.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Supervise kitchen shift operations, ensuring adherence to Food & Beverage policies, standards, and procedures.
• Maintain purchasing, receiving, and food storage standards.
• Operate and maintain all department equipment, reporting any malfunctions.
• Support procedures for food and beverage portion and waste controls.
• Check the quality of raw and cooked food products to meet established standards.
• Assist in determining food presentation and creating decorative food displays.

Team Leadership and Development

• Supervise and coordinate activities of cooks and food preparation staff.
• Lead by example, demonstrating honesty, integrity, and sound financial decision-making.
• Manage day-to-day operations and understand employee roles to perform duties in their absence.
• Foster mutual trust, respect, and cooperation among team members.
• Ensure and maintain employee productivity levels.
• Establish and maintain collaborative relationships with employees.
• Estimate daily production needs and communicate them to kitchen personnel.
• Identify developmental needs, providing coaching, mentoring, and training to improve skills.
• Assist in interviewing and hiring team members with appropriate skills.
• Participate in performance appraisals and solicit employee feedback.

Operational and Financial Management

• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize and organize work.
• Comprehend budgets, operating statements, and payroll progress reports for financial management.
• Schedule employees based on business demands and track time and attendance.
• Manage department operations to achieve or exceed budgeted financial goals.
• Order and inventory employee uniforms according to budget.
• Review staffing levels to meet guest service, operational, and financial objectives.

Customer Service Excellence

• Provide exceptional service to ensure customer satisfaction and retention.
• Manage daily operations to meet customer expectations and quality standards.
• Improve service by guiding and coaching individuals to understand guest needs.
• Set a positive example for guest relations and handle guest problems and complaints.
• Support ongoing training for employees to understand guest expectations.

Qualifications

• 5-10 years of experience in a culinary role.
• Demonstrated culinary talent and leadership skills.
• Strong understanding of food handling, sanitation standards, and safety regulations.
• Ability to manage budgets, operating statements, and payroll reports.
• Excellent interpersonal and communication skills.
• Proficiency in analyzing information and problem-solving.