Executive Chef📣 إعلان

About the Role

The Executive Chef at The Luxury Collection in Ad Diriyah, Riyadh, Saudi Arabia, holds overall accountability for the success of daily kitchen operations. This full-time role involves demonstrating culinary expertise by personally performing tasks while leading staff and managing all food-related functions. The position focuses on continually improving guest and employee satisfaction, maximizing financial performance, and supervising all kitchen areas to ensure consistent, high-quality product production.

Key Operational Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating for sound financial and business decision-making.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility.

Culinary Standards and Quality Assurance

• Provide direction for menu development across all food preparation areas, including banquets, room service, restaurants, and the employee cafeteria.
• Monitor the quality of raw and cooked food products to ensure standards are met.
• Determine how food should be presented and create decorative food displays.
• Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products.
• Maintain purchasing, receiving, and food storage standards.
• Prepare and cook various types of food, either on a regular basis or for special guests or functions.

Guest Experience and Service Leadership

• Provide and support service behaviors that aim to exceed customer satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints effectively.

Team Leadership and Development

• Identify developmental needs of others and provide coaching, mentoring, or other assistance to improve knowledge or skills.
• Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administer the performance appraisal process for direct report managers.
• Ensure employees maintain required food handling and sanitation certifications.
• Manage employee progressive discipline procedures for areas of responsibility, ensuring documentation aligns with Standard and Local Operating Procedures (SOPs and LSOPs).

Qualifications

• A high school diploma or GED with 6 years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with 4 years of experience in culinary, food and beverage, or a related professional area.