Executive Chef

Kempinski Hotels SA; As Sudiyah; On-site; OMR 43,000 - 55,000; Full time

Job summary

Kempinski Hotels SA seeks an Executive Chef to lead all kitchen operations and stewarding with a focus on hygiene, training, and consistent high-quality food presentation. The role collaborates with finance, HR, and F&B leaders to drive profitability and guest satisfaction.

Candidate must have 5 years' executive chef experience, strong HACCP and OH&S knowledge, and proven ability to train and develop kitchen teams. This on-site position is based in the Saudi Arabia Al Khobar area.

Qualifications

• 5 years' experience as Executive Chef.
• Proven HACCP and OH&S knowledge and application.
• Strong budget management and cost control skills.
• Staff development and talent progression in kitchen teams.

Responsibilities

• Manage all Food Production and Stewarding functions to achieve optimum profit.
• Plan and organize with the Director of F&B for hotel activities.
• Maintain up-to-date policies and procedures files.
• Collaborate with People Services to ensure productive staff performance.
• Plan future staffing needs and conduct evaluations.
• Design training programs and oversee staff development.
• Lead probation and formal performance appraisals.
• Maintain staff records and approve leave requests.
• Coach and discipline staff to enhance performance.
• Contribute to revenue planning and marketing programmes.
• Determine stock levels with Finance and manage budgets.
• Ensure OH&S compliance and safe operation of all equipment.
• Be familiar with safety procedures and incident reporting.
• Implement and practice HACCP across operations.

Skills

Culinary leadership

Staff training

Budget management

HACCP & OH&S

Job description

Executive Chef

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Saudi Arabia - Al Khobar

Description

Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

Key Responsibilities

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
• Keep an up-dated hotel policies and procedures file.
• Work with the People Services Manager to ensure the departmental performance of staff is productive.
• Plan for future staffing needs.
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
• Conduct probation and formal performance appraisal in line with company guidelines.
• Maintain up to date staff records and approves leave requests.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Participate in the preparation of the hotel's revenue plan and marketing programmes.
• Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
• Work with Finance in the preparation and management of the department’s budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

The job of Executive Chef is executed satisfactorily when:

• Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
• Comprehensive product knowledge is fostered in regard to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
• Excellent culinary technical skills are displayed and maintained.
• Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.
• Effective and positive employee working relationships are established and maintained (ESS score 75% and above).
• All HACCP guidelines are achieved and maintained.
• At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our managers’ daily activities.

The Executive Chef fulfils their role as a Talent Development Ambassador when:

• They actively support and implement Talent Development initiatives as a part of their daily activities.
• They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
• They support and initiate transfer, cross exposure and task force assignments for their team.
• They personally conduct TTTTs with their team on a regular basis and take personal interest for their talents’ development plans.
• They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.
• A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.

expertise:
5 years' experience as Executive Chef.