رئيس طهاه (هيد شيف)📣 إعلان

About the role:
The primary role of this position is to lead all culinary operations across large-scale events, corporate catering, and private functions. The Executive Chef will be responsible for menu innovation, food quality control, kitchen leadership, cost management, and operational excellence.

Key Accountabilities:

• Lead culinary strategy and deliver innovative, seasonal, event-specific menu development aligned to client needs (corporate, weddings, VIP, large-scale functions).
• Maintain exceptional standards of food quality and presentation across all outputs and events.
• Oversee end-to-end kitchen operations (production, preparation, dispatch) and ensure smooth execution of off-site catering events.
• Supervise food preparation timelines and event logistics coordination to ensure on-time, accurate delivery and service readiness.
• Ensure compliance with hygiene, sanitation, and local food safety regulations; implement HACCP procedures and conduct kitchen audits.
• Drive cost control: manage food cost targets, optimize purchasing, minimize waste, and improve portion/production efficiency to protect margins.
• Partner with procurement to negotiate supplier pricing and manage inventory controls effectively.
• Build, develop, and lead a high-performing culinary team through recruitment, training, mentoring, performance evaluations, and SOP implementation.
• Participate in client tastings and menu presentations; collaborate cross-functionally with sales and operations for event planning and execution.
• Address culinary-related client feedback professionally and ensure continuous improvement in service delivery.

Educational Qualifications and Certifications:
Diploma or Degree in Culinary Arts or Hospitality Management.

Knowledge:
Strong knowledge of international cuisines and banquet/high-volume production; strong understanding of food safety compliance and HACCP standards, including audit readiness and documentation; solid expertise in food cost control, budgeting, inventory optimization, and waste reduction practices.

Technical Skills:
Proven capability to manage high-volume catering operations, including production planning, portion control, and operational systems/SOPs; strong organizational skills with the ability to manage multiple large events simultaneously under pressure.

Language Skills:
Proficiency in English language is Essential.

Experience:
Minimum 8–12 years of experience in catering or large-scale food production; minimum 3–5 years in a senior leadership role (Executive Chef or Sous Chef level).

Role Purpose
The Area Chef is responsible for overseeing culinary operations across multiple outlets, ensuring authentic Asian cuisine standards, consistency, food quality, cost control, and team development. The role requires strong leadership, deep knowledge of Asian cuisines like Chinese and Japanese, and the ability to support and train kitchen teams across branches.

Key Responsibilities

• Oversee kitchen operations across assigned branches to ensure quality, consistency, and brand standards.
• Develop and maintain authentic Asian cuisine.
• Monitor food quality, presentation, taste, and hygiene standards at all times.
• Control food cost, waste, and inventory across locations.
• Train, coach, and evaluate chefs and kitchen staff.
• Implement SOPs, recipes, and plating standards.
• Support new store openings and kitchen setups.
• Ensure compliance with food safety, sanitation, and company policies.
• Work closely with operations and management teams to improve performance.

Qualifications & Experience

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef in Asian cuisine.
• Experience managing multiple kitchen teams or outlets.
• Excellent leadership, communication, and training skills.
• Strong knowledge of food costing, menu engineering, and kitchen operations.
• Flexible to travel between branches and work hands-on when needed.

The candidate must have experience working in Saudi Arabia for at least 2 years.

Skills & Competencies

• Authentic Asian cooking techniques.
• Menu development & recipe standardization.
• Cost control & inventory management.
• Team leadership & training.
• Quality assurance & operational excellence.