Head Chef KSA

Purpose of the role:

To be involved in staffing of the kitchen, participate of developing menu offerings, forecasting supply needs and estimating costs. They are expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines. To successfully use managerial skills in order to play a critical role in maintaining and enhancing the customer satisfaction. Demonstrate a high level of communication and dedication skills as well as creativity to propose and enhance overall menu mix.

Key Areas of Responsibilities:

Daily Operations

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets TLH quality standards
• Planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers
• Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.
• Maintain order and discipline in the kitchen during working hours
• Trains new kitchen staff to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and TLH standards
• Maintain kitchen organization, staff ability, and training opportunities
• Coordinates with restaurant management team on supply ordering, targets, and kitchen efficiency and staffing

Job Type: Full-time