Chef De Cuisine

Mina Group; Riyadh; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading dining establishment in Riyadh is seeking an experienced Chef de Cuisine to lead their culinary team. The ideal candidate will have at least 6 years of fine dining experience and will be responsible for all culinary operations, including menu development and staff training. Strong leadership and communication skills are essential, along with a passion for mentorship and food quality. This role offers the opportunity to create exceptional dining experiences.

Qualifications

• 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role.
• Extensive knowledge of kitchen fundamentals.
• Knowledge of safety and hygiene protocols.

Responsibilities

• Lead all culinary operations and develop seasonal menus.
• Supervise kitchen staff and coordinate training.
• Achieve objectives in sales, employee retention, and food quality.

Skills

Exceptional communication skills

Organizational skills

Strong financial acumen

Mentorship and teaching

Ability to work clean and organized

Education

Culinary degree preferred

Tools

Financial reporting tools

Job description

Michelin Starred, Celebrity Chef, Michael Minalooking for an experienced Chef de Cuisine for Taleed at the immaculate Bab Samhan, Diriyah!

Our Ideal Candidate is:

A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.

You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with corporate chefs and HR to develop the culinary team through education, and discipline and lead execution of service using a variety of management tools, including line checks, mentorship, and performance management.

What you bring to the table:

• Personal Attributes
  • Exceptional communication and organizational skills
  • Gracious spirit of hospitality
  • Intellectual curiosity and emotional maturity
  • Continually strive to develop staff in all areas of food education
  • Ability to work clean, organized, and lead a team
• Professional Attributes
  • Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
  • Strong financial acumen and ability to analyze data
  • Have a strong eye towards development both personal and for your team
  • Desire to teach and mentor both your staff and culinary interns
• Basic Qualifications
  • 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role
  • Culinary degree preferred
  • Knowledge of safety and hygiene protocols
  • Working knowledge of HR practices and labor laws
  • Ability to frequently lift up to 40 pounds
  • Have the stamina to work in excess of 40 hours per week