Executive Chef

RAFFLES; Saudi Arabia; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading hotel is looking for an experienced culinary supervisor to manage kitchen operations, develop menus, and ensure food safety. The ideal candidate will have strong leadership skills and a deep understanding of culinary standards and trends. This role requires collaboration across departments and engagement with the local community to meet guest expectations.

Qualifications

• Experience in kitchen operations and menu management.
• Knowledge of food safety standards and HACCP.
• Strong leadership and organizational skills.

Responsibilities

• Develop and update the departmental SOP Manual.
• Supervise the culinary team for high-quality operations.
• Ensure compliance with food safety and hygiene standards.
• Plan and implement effective food promotions.

Skills

Menu Development

Food Safety Management

Team Supervision

Costing Analysis

Job description

Develop and update the departmental SOP Manual, detailing standards of performance, policies, procedures, and service standards pertinent to the efficient operation of the kitchen in accordance with hotel policies, standards, and municipality requirements.

Work with the senior culinary team and be responsible for developing new menus and product development supported by detailed analysis and accurate costing.

Supervise the senior culinary team to ensure kitchens operate at a high-quality level while maintaining acceptable food costs.

Oversee the planning and implementation of effective food promotions.

Work closely with the chief steward to ensure kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas through weekly walk-throughs.

Ensure high standards of food safety management and hygiene (HACCP) are adhered to within the department.

Monitor food standards across each outlet and banquet.

Ensure all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondence are completed accurately and promptly.

Identify market needs and trends for food menus catering to hotel guests and the local market.

Collaborate with management of other departments within areas of responsibility to foster effective working relationships.

Engage with representatives of the local community and potential guests as required.