Chef

About the Role

Westin is seeking a Chef to join their team in Riyadh. This full-time role involves overseeing daily kitchen operations, demonstrating culinary expertise, and leading kitchen staff to ensure high-quality food production and guest satisfaction. The Chef will also be responsible for maintaining operational budgets and upholding sanitation and food standards.

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 standards for purchasing, receiving, and food storage.
• 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 ensure standards are met.
• Assist in determining food presentation and creating decorative food displays.

Team Leadership and Development

• Supervise and coordinate the activities of cooks and other food preparation staff.
• Lead, influence, and encourage team members through effective interpersonal and communication skills.
• Manage day-to-day operations and understand employee positions to perform duties in their absence when necessary.
• Foster mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate behaviors and ensure employee productivity levels are maintained.
• Estimate daily production needs and communicate them to kitchen personnel.
• Lead shifts while personally preparing food items and executing requests.

Operational and Financial Management

• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Comprehend budgets, operating statements, and payroll progress reports to assist in the financial management of the department.
• Schedule employees based on business demands and track employee time and attendance.
• Understand the impact of department operations on overall property financial goals and objectives.
• Review staffing levels to ensure guest service, operational, and financial objectives are met.

Guest Service and Human Resources

• Ensure exceptional customer service by managing daily operations to meet guest expectations.
• Improve service by communicating guest needs and providing guidance, feedback, and coaching to staff.
• Handle guest problems and complaints effectively.
• Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills.
• Assist in interviewing and hiring team members with appropriate skills.
• Participate in the employee performance appraisal process and provide feedback.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results.
• Participate in training Restaurant and Catering staff on menu items, including ingredients, preparation methods, and unique tastes.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in kitchen operations. The role requires strong culinary talents, leadership abilities, and a commitment to maintaining high standards of food quality and sanitation. The ability to manage budgets, lead a team, and ensure exceptional customer service is essential.