Cluster Executive Chef

Saudi Arabia

Job Description

Develop and update departmental SOP Manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements
Work with senior culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
Supervise senior culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
Oversee the planning and implementation of effective food promotions
Work closely with chief steward to ensure that kitchen areas are kept clean and orderly.Manage organization and cleanliness of departmental areas by conducting weekly walk through
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
Monitor food standards in each Outlet and Banquet
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
Identify market needs and trends in terms of food menus for both hotel guests and the local market
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
Meet and interact with representatives of the local community and potential guests as required

Qualifications

Strong F&B Operations Experience with a minimum of 20 years in hotels, including at least 5 years in a similar role
Pre-opening experience, international exposure, remote location work, and high-volume hotel experience
Essential regional experience in the hospitality industry
Entrepreneurial and creative mindset, comfortable taking charge of projects and expanding scope of responsibilities
Outstanding social and PR skills to develop strong customer engagement
Extensive experience in high-volume and high-quality banquet, outdoor catering, all-day dining, theme bars, fine dining, and nightlife management
Proven track record in restaurant concept creation and OSE sourcing
Media-friendly personality with the ability to work closely with marketing teams to promote Food and Beverage
Culinary arts degree or equivalent qualification from a recognised institution
Advanced food safety certification (e.g., HACCP)
Demonstrated ability to manage and mentor large culinary teams across multiple outlets
Proficiency in menu engineering and food cost control
Strong financial acumen with experience in budgeting and P&L management
Excellent communication skills in English, both written and verbal
Flexibility to work in a fast-paced environment with irregular hours, including evenings, weekends, and holidays

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