Head Chef

Head Chef Job Description

Job Title Head Chef

Reports To Operations Manager

Job Summary

The Head Chef is responsible for managing all kitchen operations, ensuring high standards of food quality, supervising kitchen staff, maintaining hygiene and safety standards, and controlling food costs to deliver an outstanding dining experience.

Key Responsibilities

• Oversee daily kitchen operations and supervise kitchen staff.
• Ensure consistency in food quality, taste, and presentation.
• Develop menus and introduce new dishes based on business needs.
• Monitor food preparation, portion control, and kitchen productivity.
• Maintain food safety, sanitation, and hygiene standards at all times.
• Control food costs, inventory, and minimize wastage.
• Coordinate with suppliers and manage kitchen purchases.
• Train, motivate, and evaluate kitchen employees.
• Prepare duty schedules and manage staffing requirements.
• Ensure kitchen equipment is properly maintained.
• Handle customer feedback related to food quality and service.

Requirements

• Minimum 6 to 8 years of experience in kitchen operations, including experience as a Head Chef or Sous Chef.
• Strong leadership and team management abilities.
• Excellent knowledge of food preparation techniques and kitchen management.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong understanding of food safety and hygiene regulations.
• Good communication and organizational skills.
• Creativity in menu planning and food presentation.

Qualifications

• Diploma or Degree in Culinary Arts or related field preferred.
• Professional culinary certifications are an advantage.

Skills

• Leadership & Team Management
• Food Cost Control
• Inventory Management
• Time Management
• Problem Solving
• Communication Skills
• Creativity & Innovation
• Kitchen Operations Management

Job Types: Full-time, Permanent

Pay: ﷼6,000.00 - ﷼8,000.00 per month

Ability to commute/relocate:

• Riyadh: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):
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Can you describe your experience managing a kitchen team in a high-volume restaurant environment?

How do you ensure consistency in food quality and presentation across all shifts?

Describe a situation where you successfully reduced food costs or minimized kitchen wastage.

How do you handle pressure during busy service hours while maintaining kitchen standards?

What experience do you have with menu planning and introducing new dishes?

How do you ensure compliance with food safety and hygiene regulations in the kitchen?

Can you share an example of how you trained or developed junior kitchen staff?

What type of cuisines and restaurant concepts have you worked with during your 6–8 years of experience?

How do you manage conflicts or communication issues within the kitchen team?

Why are you interested in joining our company as a Head Chef?

Work Location: In person