Head Chef

About the Role

Apparel Group is seeking a Head Chef to lead kitchen operations in Saudi Arabia. This full-time role involves comprehensive supervision and organization to ensure all food preparation and presentation adhere to established standards. The Head Chef is responsible for maintaining a high degree of cleanliness throughout all kitchen areas and ensuring the smooth day-to-day running of the kitchen. This includes liaising with Pastry Chefs, Sous Chefs, and Managers for timely food preparation and appropriate presentation, as well as coordinating with Stewards to uphold hygiene standards and ensure equipment functionality.

Key Responsibilities

• Supervise kitchen staff during shifts to ensure compliance with food preparation, organization, and presentation standards.
• Ensure all kitchen equipment is in proper working order and issue maintenance orders for necessary repairs.
• Train staff according to planned programs and correct production errors or methods as required.
• Minimize waste and enforce portion control to achieve target food cost percentages.
• Initiate and participate in creative selling, merchandising, decoration, and presentation ideas, and assist in developing new menus and recipes.
• Liaise with the Kitchen department to maintain a high standard of cleanliness for the kitchen, its fixtures, and equipment.
• Order fresh and dry goods daily to prevent spoilage and wastage, ensuring quality and freshness, and maintaining stocks at Par Levels.
• Coordinate with Managers regarding food preparation, presentation, special menus, and seasonal specialties.
• Work to minimize food cost and maintain it below identified levels and percentages as per the target set by the Managing Partner.
• Determine the quality of kitchen supplies in collaboration with the Sous Chef.
• Attend weekly meetings, briefings, and training sessions as scheduled.

Health, Safety, and Hygiene Standards

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Ensure awareness and compliance with Restaurant policies and procedures related to health, hygiene, and fire life safety for self and direct reports.
• Familiarize with emergency exits and evacuation procedures.

Financial Oversight

• Work with the Restaurant Manager to achieve budget targets by monitoring and controlling departmental operations, considering restaurant revenue and expenditure.
• Continuously control and analyze departmental costs to ensure performance against budget, implementing corrective measures where necessary to produce positive business results.

General Expectations

• Comply with the company's corporate code of conduct.
• Familiarize with company values and model desired behaviors.
• Perform tasks as directed by Management in pursuit of business goals.

Required Experience

Candidates for the Head Chef position should possess 5 to 10 years of relevant experience in a professional culinary environment. This is a full-time role requiring a dedicated approach to culinary excellence and team leadership.