Executive Chef

PATTIS INTERNATIONAL; Al Khobar; On-site; SAR 180,000 - 260,000; Full time

Job summary

PATTIS INTERNATIONAL is seeking a Culinary Leader to direct and elevate our kitchen operations in the Eastern Province. You will guide the culinary team, curate innovative menus, and uphold top-quality food safety and service standards.

You will drive cost controls, inventory management, and staff training while maintaining exceptional guest experiences in a dynamic, high-volume environment.

Qualifications

• Culinary degree or equivalent qualification from a recognized culinary institute.
• Minimum 7-10 years of progressive experience in culinary roles, with 3-5 years in a leadership position as an Executive Chef or similar role.
• Expertise in menu planning, recipe development, and food presentation techniques.

Responsibilities

• Lead and manage the culinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff.
• Develop and design innovative menus reflecting seasonal ingredients, trends, and customer preferences.
• Oversee all food preparation, ensure consistency and excellence in taste and presentation.
• Implement high standards of hygiene and food safety in line with regulations and SOPs.
• Control inventory, orders, receiving, storage, and monitor costs to achieve budgets.
• Schedule kitchen staff for service hours and provide regular training on techniques and procedures.
• Build vendor relationships, negotiate contracts, and ensure timely, cost-effective deliveries.
• Engage with guests to gather feedback and address dietary requests to improve experience.

Skills

Leadership

Team management

Menu planning

Recipe development

Food presentation

Food safety

Communication

Education

Culinary degree

Job description

Culinary Leadership:

• Lead and manage the culinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff, ensuring effective teamwork and performance.
• Provide mentorship and training to culinary staff, fostering a culture of continuous improvement and professional development.

Menu Development and Planning:

• Develop and design innovative menus in collaboration with the Food and Beverage Operation Manager.
• Ensure menus reflect seasonal ingredients, culinary trends, and customer preferences.

Food Preparation and Quality Control:

• Oversee all food preparation and cooking activities, ensuring consistency and excellence in taste and presentation.
• Implement and maintain high standards of hygiene and food safety in compliance with regulations & Operational SOP.

Inventory and Cost Management:

• Manage kitchen inventory, including ordering, receiving, and storage of ingredients.
• Monitor food costs, menu, waste, and portion control to achieve budgetary goals and optimize profitability.

Staff Scheduling and Training:

• Schedule kitchen staff to ensure adequate coverage during service hours.
• Conduct regular training sessions on cooking techniques, food safety, and kitchen procedures.

Vendor Relations:

• Build and maintain strong relationships with suppliers to source the highest quality ingredients.
• Negotiate contracts and manage vendor performance to ensure timely delivery and cost-effectiveness.

Customer Engagement:

• Interact with guests to gather feedback and ensure satisfaction with the culinary offerings.
• Address any special dietary requests or concerns to enhance the guest experience.

Requirements

Qualifications and Experience:

• Culinary degree or equivalent qualification from a recognized culinary institute.
• Minimum 7-10 years of progressive experience in culinary roles, with at least 3-5 years in a leadership position as an Executive Chef or similar role.

Job Specific Skills:

• Expertise in menu planning, recipe development, and food presentation techniques.
• Strong culinary skills and proficiency in a variety of cooking methods and cuisines.
• Knowledge of food safety and sanitation regulations.

Competencies:

• Leadership and team management abilities.
• Creativity and innovation in menu design and culinary execution.
• Excellent communication and interpersonal skills.
• Attention to detail and commitment to quality standards.
• Ability to thrive in a fast-paced, dynamic culinary environment.