Head Chef

SWISS KNIFE DMCC is the leading consultancy specialized in F&B project management and restaurant and café concept creation. We are a team of well-educated talent, craving for happy delivery of your F&B project, whether it's a kitchen, FMCG factory, Restaurant, Café or any operation facility related to F&B.

We do full concept design and project management; we can help you develop your existing concept or start a new successful one from scratch.

Job Qualification:

• Age; between 25 to 40
• Any nationality
• Hospitality Education, Bachelor’s degree in culinary or culinary diploma or equivalent with experience.
• Experience in hospitality or similar industry; minimum of 2 years
• Experience in GCC; minimum of 3 years
• Languages; English is a must and Arabic is a plus
• Basic computer knowledge and experience in using inventory systems preferred, minimum of Microsoft office
• Fit and well presented

Job Description: Role and Responsibilities:

• Work as the Quality Work Instructions.
• Ensure that the kitchen produces a high-quality food product at all times.
• Anticipate and attend to the guest’s needs and desires immediately to include special events like birthdays, anniversaries, and special occasions.
• Demonstrate superior recipe knowledge for every item on all the food menus.
• Monitor food quality and quantity as it relates to portion control.
• Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of kitchen are being maintained.
• Maintain a harmonious relationship with other members of the service team.
• Formulate all food menus: Dinner, functions, graze and supper menu.
• Provide high quality food for the members of staff.
• Fully cost all food menu items.
• Order the appropriate amount of food product.
• Provide outside catering when directed.
• Complete all work responsibilities and assignments in a timely manner or by the due date.
• Ensure that all standard recipes are followed in the kitchen.
• Maintain innovative food menu items on all menus.
• Introduce all measures to minimize food wastage.
• Ensure all cooking procedures are economical and efficient.
• Maintain your self-appearance in accordance with the highest grooming standards. Cleaned and ironed full chef’s uniform, hat and clean apron.
• Maintain and promote your skills through regular appearances in the restaurant during and after service to converse with guests.
• Maintain an open communications line to the restaurant manager, bar manager.
• Prepare and order food products according to order procedures.
• Maintain effective par stock levels for all products and ensure all stock is rotated regularly.
• Perform end of week, fortnight or monthly stock takes for all food items as directed and track cost percentages through the Point of Sale.
• Maintain a clean and safe working environment.
• Train all team members to a high standard to ensure all brigade can perform all functions in the kitchen.
• Ensure the protection and maintenance of all operating equipment.
• Attend all scheduled meetings.
• Check food safety account on food watch on daily basis.
• Check staff schedule.
• Complete opening and closing checklist.

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• Work will be Based in Jeddah KSA not Dubai, ONLY INTERESTED CANDIDIATES TO WORK IN KSA APPLY PLEASE.

Job Type: Full-time

Pay: AED7,000.00 - AED9,000.00 per month

Education:

• Bachelor's (Preferred)

Experience:

• Hospitality: 2 years (Preferred)
• Head Chef: 3 years (Preferred)