Chef de cuisine Floating world

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

Job summary

An established industry player is seeking a talented Chef de Cuisine to lead culinary operations at a premier resort restaurant with a focus on Japanese seafood cuisine. This role requires a blend of creativity and leadership, as you will be responsible for menu innovation, team management, and maintaining high standards of quality and safety. Your expertise in Japanese culinary techniques and HACCP guidelines will be essential in delivering an unforgettable dining experience. Join a dynamic team in a luxurious setting where your culinary skills can shine and influence the dining landscape.

Qualifications

• 10+ years of kitchen experience with at least 3 years as a Sous Chef.
• Proven expertise in traditional and modern Japanese cuisine.

Responsibilities

• Lead culinary operations ensuring exceptional dining experiences.
• Implement food policies and maintain high sanitation standards.

Skills

Japanese Cuisine Expertise

Menu Creation

Team Leadership

Quality Control

Communication Skills

Education

Vocational Diploma in Culinary Arts

Tools

HACCP Guidelines

Job description

The Chef de Cuisine Floating World is responsible for the overall culinary operations of the resort's signature restaurant with Japanese influence and a focus on seafood. This role demands a high level of expertise in traditional and modern Japanese cuisine, menu creation, and team leadership. The Chef de Cuisine will ensure an exceptional dining experience through refined techniques, ingredient authenticity, and attention to detail, aligned with 5-star luxury standards.

Brand & Strategic Leadership

• Provide innovation to the food and culinary offer through in-depth industry knowledge, ensuring that we are quicker to anticipate trends and able to deliver new and exciting menus, recipes, and concepts in a timely and effective manner.
• Work with the management to support the development of the culinary concept, establish a compelling proposition, and then work with key stakeholders to define the product, including quality and cost.
• You will create a monthly report about the outlet and staff performance which will be submitted to the Executive chef.
• Ensure all proposed menus are accurately costed and monitored against budget or business case at regular intervals and updated accordingly.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards.
• Identify training needs within Kitchen staff and implement employee development and training programs.
• Participate in press and media interviews, photoshoots and showcase the brand in its best light.

People Management

• Share knowledge of food innovation and best practice within the culinary team.
• Attend and conduct training and development programs as and when required, improving performance, and promoting the development of the team.
• Communicate effectively with subordinates, immediate superiors, and department heads.
• Be capable of expressing clearly, listening, and absorbing information.
• Know and understand the Job Descriptions and responsibilities of all culinary staff in the outlet or involved in the outlet.
• Attend daily briefings and keep communication transparent.
• Coordinate the culinary team in a timely manner and set deadlines and goals.
• Motivate a strong team amongst Kitchen.
• Manage time effectively, by meeting deadlines on time.
• Coach and counsel subordinates effectively.
• Evaluate objectively the performance of Kitchen staff and conduct periodic appraisals.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• Be responsible for the weekly schedule as well as vacation planning of the team.

Operations Management

• Implement all the food policies and procedures in the kitchen and ensure compliance.
• Train the service team on the stories and presentation of food.
• Achieve financial goals while maintaining the highest quality.
• Order requisitions, control stock, and ensure sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Maintain proper working order of all equipment.
• Follow the guidelines and preparation processes to minimize wastage.
• Identify and control quality standards and compliance.
• Operate within the set food cost for the respective Area / Outlet.
• Direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirements.
• Decide the level of authority and responsibility that can be delegated.
• Carry out a firm and fair employee treatment policy.
• Be responsible for adequate management staff during operation.
• Conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in the area.
• Be responsible for the equipment provided and report technical issues.
• Ensure that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
• Establish and maintain high sanitation standards in the kitchen, according to HACCP guidelines.
• Respect the instructions and safety guidelines for the equipment used.
• Apply the hotel's safety regulations (in case of fire etc.).
• Be responsible for proper HACCP documentation.
• Ensure that personal hygiene and HACCP compliance including documentation as per SFDA regulations is always up to the highest standard.
• Respect the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste etc.).

Qualifications

Education & Experience

• Vocational diploma in culinary arts.
• Minimum 10+ years of total kitchen experience, at least 3 years as a Sous Chef.
• Proven experience in Japanese cuisine such as sushi, nigiri, tempura, robata grill.
• Extensive knowledge of HACCP guidelines.
• Fluent in own language and English, both written and verbal.

Additional Information

Company Industry: Hotels, Hospitality

Department / Functional Area: Chefs, F&B, Front Desk