Chef de Cuisine

ACCOR; Saudi Arabia; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading hotel chain is seeking a Chef De Cuisine to oversee daily food production and ensure top-quality standards. The ideal candidate will have extensive experience in a 4-5 star hotel and full compliance with HACCP standards. This role involves menu planning, team coordination, and maintaining high customer satisfaction.

Qualifications

• Full compliance with HACCP standards and certification.
• 7-10 years of experience in a 4-5 star hotel.

Responsibilities

• Responsible for daily food production and quality.
• Assists in menu planning and costing.
• Ensures adherence to organizational standards.

Skills

Food Quality Control

Menu Planning

Team Coordination

Customer Satisfaction

Education

Diploma or degree in vocational hospitality

Job description

She/he is in charge and responsible for the daily food production in her/his outlet and must ensure top-quality products, adhering to the Hotel standards.

Must ensure that standard recipes and plating guides are consistently followed in her/his outlet.

Provides the Sous Chef with the daily market list for her/his outlet and personally controls all received goods to guarantee quality and quantity.

Provides the Executive Chef with recipes and costing details as required.

Assists and proposes to the Sous Chef and Executive Chef on special Food Promotions, Events, and other food-related activities for her/his outlet.

Assists the Executive Chef in developing new cuisine concepts.

Ensures the implementation and maintenance of standards in food quality, preparation, and presentation.

Assists in menu planning and costing.

Ensures the good physical condition of equipment and utensils in all kitchens and coordinates with the Engineering department for repairs and maintenance.

Organizes work within all kitchen sections, including assignments, schedules, and vacations, following organizational standards.

Ensures all raw materials received meet high-quality standards and product specifications.

Communicates daily with Outlet Supervisors to ensure all food items sent to outlets are well explained.

Recommends system and procedure changes to increase efficiency and service quality.

Ensures prompt and accurate service by kitchen staff to achieve high customer satisfaction.

Ensures all department employees adhere to organizational rules and regulations.

Recommends menu changes.

Maintains the availability of raw ingredients through proper planning, requisitioning, and storage.

Performs according to Operational Standards.

Maintains proper grooming at all times.

Attends scheduled training sessions.

Demonstrates full cooperation and respect within the team and with other departments.

Is aware of daily activities and possesses product knowledge of all hotel facilities.

Qualifications

Full compliance with HACCP standards and certification.

Diploma or degree in vocational hospitality with 7-10 years of experience in a 4-5 star hotel.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

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