Head Chef

About the Role

Apparel Group is seeking a Head Chef to oversee kitchen operations in Riyadh, Saudi Arabia. This full-time role involves ensuring food preparation and presentation meet established standards, maintaining high cleanliness throughout kitchen areas, and managing day-to-day kitchen functions. The Head Chef will be responsible for supervising staff, managing food costs, and upholding hygiene and safety protocols.

Key Responsibilities

• Supervise kitchen staff to ensure adherence to food preparation, organization, and presentation standards.
• Oversee the efficient day-to-day operation of the kitchen, including food preparation, cooking, presentation, supervision, training, and storage.
• Liaise with the Pastry Chef, Sous Chefs, and Manager for timely food preparation and appropriate presentation.
• Ensure all kitchen equipment is in proper working order and initiate maintenance requests as needed.
• Train staff according to planned programs and correct production errors or methods.
• Minimize waste and ensure portion control to achieve target food cost percentages.
• Participate in creative selling, merchandising, decoration, and presentation ideas, and assist in developing new menus and recipes.
• Maintain high standards of cleanliness in the kitchen, its fixtures, and equipment.
• Order fresh and dry goods daily to prevent spoilage and wastage, maintaining quality, freshness, and stock at par levels.
• Liaise with Managers regarding food preparation, presentation, special menus, and seasonal specialties.
• Minimize food cost and maintain it below identified levels and percentages as per targets set by the Managing Partner.
• Determine the quality of kitchen supplies with the Sous Chef.

Health, Safety, and Security

• Maintain required standards of operational hygiene according to cleaning rotas.
• Adhere to Restaurant policies and procedures related to health, hygiene, and fire life safety, ensuring direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.

Financial Management

• Work with the Restaurant Manager to achieve budget goals by monitoring and controlling departmental operations, considering restaurant and expenditure.
• Control and analyze departmental costs to ensure performance against budget, implementing corrective measures as necessary.

Qualifications and Experience

• A minimum of 5-10 years of experience in a relevant culinary role.
• Demonstrated ability to supervise and organize kitchen staff effectively.
• Strong understanding of food preparation, presentation, and hygiene standards.
• Experience in staff training and development.
• Proficiency in managing food costs and inventory.

General Requirements

• Comply with the company's corporate code of conduct.
• Familiarize with company values and model desired behaviors.
• Perform tasks as directed by Management to achieve business goals.
• Attend weekly meetings, briefings, and training sessions as scheduled.