Chef De Cuisine (Catering)📣 Job Ad

About the Role

Leylaty Group is seeking a dedicated Chef De Cuisine (Catering) to lead culinary operations in Jeddah. This full-time role is central to translating the Executive Chef's vision into reality, ensuring the flawless execution and consistent excellence of all food production. The Chef De Cuisine is responsible for maintaining high standards of quality, presentation, and safety across the high-volume central catering unit and during seamless on-site service for all outside catering events. This position involves leading and mentoring the culinary team to achieve peak efficiency and serving as the on-site culinary commander for events.

In-Unit Production Responsibilities

• Direct and manage all culinary staff during production shifts within the catering unit, ensuring smooth and efficient operation.
• Oversee the preparation and cooking of all menu items, strictly adhering to recipes, quality standards, and established production timelines for daily operations and scheduled events.
• Implement and monitor strict quality control measures to ensure consistency in taste, presentation, and portion size across all prepared foods.
• Collaborate with the Executive Sous Chef on inventory management, waste minimization, and assisting with ordering and receiving ingredients to maintain optimal stock levels.
• Enforce and uphold all health, safety, and sanitation standards and regulations, including HACCP, within the kitchen.

Off-Site Event Execution

• Lead the culinary setup, organization, and execution for all off-site catering events, ensuring the seamless transfer and preparation of food.
• Act as the culinary representative on-site, managing event kitchen operations, supervising the event culinary team, and coordinating with front-of-house management.
• Maintain a professional and hospitable demeanor when interacting with clients, ensuring their culinary needs and expectations are met or exceeded during the event.
• Ensure all food presented at events meets the highest aesthetic and quality standards, maintaining the brand's reputation.
• Oversee the proper breakdown, packaging, and transport of all equipment and leftover food post-event.

Leadership and Administrative Duties

• Train, mentor, and motivate culinary staff, promoting a culture of learning, excellence, and professionalism.
• Assist the Executive Sous Chef in creating and managing staff schedules for both in-unit production and off-site events.
• Assist the Executive Chef in menu development, testing new recipes, and optimizing production methods to improve efficiency and quality.
• Regularly report on kitchen performance, inventory status, and event feedback to the Executive Chef and Executive Sous Chef.

Required Competencies

• Strong Leadership: Proven ability to lead, delegate, and motivate a large and diverse culinary team under pressure.
• Organizational Skills: Exceptional attention to detail and ability to manage complex logistics for simultaneous production and off-site events.
• Communication: Excellent verbal and written communication skills for coordinating with management, staff, and clients.
• Problem-Solving: Decisive and quick-thinking in resolving issues that arise during production or on-site at events.
• Adaptability: Capacity to thrive in a fast-paced environment and handle the unique challenges presented by both central kitchen production and varying off-site event locations.

Work Environment

This is a full-time position based in Jeddah, Saudi Arabia, involving both central kitchen operations and on-site event management. The role requires a professional who can maintain high standards in a dynamic catering environment.