At Six Flags Qiddiya City, Chef De Cuisine will be responsible for leading and managing assigned team members of the culinary operations team within the park. This role requires a strong culinary background, creativity, and the ability to oversee a team of chefs and kitchen support staff.

Key Responsibilities:

• Develop and design menus that align culinary vision and brand.
• Oversee food preparation, cooking techniques, and presentation to ensure high-quality dishes.
• Manage kitchen operations, including inventory management, cost control, and food safety.
• Train and mentor culinary staff on proper cooking techniques and food handling procedures.
• Collaborate with other departments to coordinate and execute special events and promotions.
• Stay up to date with culinary trends and innovations and incorporate new ideas into menu development.
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.
• Assist in establishing “make vs buy” guidelines for all ingredients, sub-recipes, and recipes for all units and production

schedules for Central Kitchen for SFTP and WTP.

• Assist in HACCP planning for F&B units, especially as it pertains to transfer for prepared foods to FOH.
• Mentor both culinary staff in the various unit kitchens to identify leaders, recruit from and promote to other kitchens as

aspirations and opportunities arise and skill sets align.

• Continually benchmark all aspects of the culinary world in and outside of the region for best practices.
• Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when

using Company accommodation and other provided facilities.

• INSPECT what you EXPECT – LEAD by EXAMPLE

Requirements

Education:

High School Certification

Culinary Degree or Similar work Experience

Food Manager Sanitation Certification from Accredited Program such as ServSafe or Highfield PIC.

Experience: 5-7 years of experience in a similar leadership role.

Experience in high volume kitchen environments-Hotels/Theme Parks/Sports and Entertainment sectors.

Skills: Familiar with BOH Inventory Management Software, Scheduling Software, POS systems

Familiar with Procurement processes, sourcing products, lead times.

Core Competencies:

• Variety of Culinary experiences in various cuisines, dining styles and ethnic fare, especially Middle Eastern, European and Asian influences

• Knowledge of large-scale food and beverage operations
• Able to work in high stress, demanding atmosphere with an international staff