Chef de Cuisine

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.

Qualifications

• 2-5 years of experience in a culinary leadership role.
• Demonstrated culinary talents and ability to lead a kitchen team.
• Strong interpersonal and communication skills.
• Ability to manage budgets and understand financial goals.
• Commitment to maintaining high sanitation and food standards.