Head Chef is searched for a Parisian Brasserie in a Hospitality Group in Saudi Arabia.
The Group was established in 1997, with over two decades of expansive experience and a number of successful ventures. It continues to develop and grow iconic concepts, with five divisions spanning hospitality, lifestyle, farming, retail and construction, expanding throughout Bahrain and within the gulf region.
The Requirements for the Head Chef:
All candidates need to have GCC experience
BS Degree in Culinary Science or related certificate preferred, or excellent strong culinary experience
6-8 years kitchen experience in culinary/kitchen management experience.
Previous Central Kitchen, Hotel, Restaurant experience is desirable
Thorough knowledge and understanding of kitchen equipment use and operation
Very passionate about his/her work, self-motivated and creative problem solver
Extensive food and beverage knowledge
Intermediate Food Hygiene Certificate
Excellent interpersonal and communication skills
Team-working skills: ability to work alone or as part of a team
Excellent leadership skills and business orientation
Excellent organizational skills and time management skills
Self-motivated and detail-oriented
Ability to remain calm during busy periods Flexibility and creativity
The Role for the Head Chef:
- Oversee and is responsible for preparing, producing, monitoring, and consistently maintaining the highest food standards and quality in his/ her designated section
- Participate in daily briefings with the Production Manager, Executive Sous Chef, other SBU’s Chefs to ensure smooth kitchen operation Is instrumental in organizing an efficient flow of production – ensuring all daily orders are checked and staff delegated to perform the tasks needed
- Constant follow-up to be carried out
- Ensure all food and beverage items are stored as per the Company’s Food Safety Standards and HACCP requirements
- Report any issues to the Executive Sous Chef for remedial action
- Follow-up to ensure the issues are resolved to ensure the operations continue to run smoothly
- Assist the Executive Sous Chef in conducting monthly stocktaking inventory
- Monitor the food production and records leftover/ spoilage using the provided forms
- Help in maintaining the SBU’s recipes in an up-to-date filing system and ensure confidentiality of same Establish regular food cost analysis of menu items (new or existing) and submit it to the Executive Sous Chef
- Ensure that all employees have a complete understanding of and adhere to the Company’s policy related to fire, hygiene and health and safety
- Assist the Executive Sous Chef in meeting the Company’s operating standards and ensure guest satisfaction
- Responsible for the safe use, control and maintenance of all equipment in his/ her designated section and must report any issue for remedy
- Ensure that the kitchen is well prepared and ready for any local government authority’s spot checks
- Build and maintain strong working relationships with Brand approved suppliers
- Ensure that the Company’s Grooming Standards are maintained (proper uniform e.g. safety shoes, apron, hairnet, gloves etc.)
- Maximize employee morale by taking an active interest in their welfare, safety and development
- Is responsible for the performance and welfare of his/ her designated section, conducting performance appraisals and providing feedbacks to management
- Establish the staff rosters of your designated section to ensure maximum efficiency
- Assist in the recruitment of talented staff as directed by the Executive Sous Chef
- Responsible for the actions and discipline of all staff under his responsibility, in line with the Company’s HR Policies and Procedures Mentor staff under his responsibility
- Suggest staff training needs to the Executive Sous Chef through specific training courses or on-the-job coaching in order to provide the best results and using all available resources to the maximum levels
- Any other tasks as assigned by his/her Executive Sous Chef and/or Production Manager
What is offered for the Head Chef Salary in SAR & Euros - SAR 15.000 - 18.000/around 4.000-4.770€ + Bonus on performance.
For all positions accommodation offered for 3 months full flat then assistance in finding one + house allowance Visa and air tickets Interested? If you would like to know more or you would like to apply for this truly exceptional Head Chef opportunity, please send to Yiannis Tsagkalos, attaching a copy of your CV
Looking forward to hearing from you!
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