Head Chef - Compound / Camp Based

COREcruitment; Riyad Al Khabra; On-site; SAR 120,000 - 150,000; Full time

Job summary

A leading international EPC company is seeking an experienced Head Chef to manage two dining venues in a camp setting in Saudi Arabia. The role involves overseeing a team of 25, ensuring high food quality and standards while catering to a British workforce of approximately 1,500 personnel. Ideal candidates should have GCC/MENA experience and be adept in menu planning and staff management.

Benefits

Accommodation

Transportation

Staff meals

Qualifications

• Prior GCC/MENA experience at Head Chef level required.
• Comfortable working in remote site settings.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Supervise kitchen staff activities and ensure compliance with safety standards.
• Coordinate menu planning and food costing.

Skills

Leadership

Menu Planning

Food Safety Standards

Staff Training

Problem Solving

Job description

Package : up to 14,500 SAR per month, plus accommodation, transportation, staff meals, etc.

I'm supporting an international EPC company in their search for a Head Chef.

The group is well-established across the MENA region, supporting projects for major clients in Construction, Oil & Gas, Petrochemical, and Defence industries. They are seeking an experienced Head Chef to be stationed within one of their end client's compounds in Saudi Arabia.

This role is camp/compound-based, catering to a predominantly British workforce. You will oversee two F&B venues: a casual dining concept and an American Diner, managing a team of 25 and catering to approximately 1,500 personnel on the compound.

Your responsibilities include ensuring the efficient and profitable operation of the restaurants while maintaining high standards and reputation. You will coordinate menu planning, food costing, staffing, and oversee food quality and standards.

Ideal candidates will have prior GCC/MENA experience at a Head Chef level and be comfortable working in remote site settings.

Responsibilities :

1. Plan and direct food preparation and culinary activities.
2. Modify or create menus that meet quality standards.
3. Estimate food requirements and costs.
4. Supervise kitchen staff activities.
5. Assist Operations Manager with equipment purchases and repairs.
6. Plan orders of equipment or ingredients based on shortages.
7. Train kitchen staff effectively.
8. Address and resolve problems or complaints.
9. Approve and polish dishes before serving.
10. Ensure compliance with nutrition, sanitation, and safety standards.
11. Maintain time and payroll records for kitchen staff.
12. Maintain a positive, professional attitude with coworkers and customers.
13. Foster cooperation and respect among staff.
14. Ensure qualified staffing in case of vacancies.
15. Attend meetings and hold staff training sessions.
16. Prepare operational and monthly reports as required.
17. Assist with new projects as needed.
18. Follow HACCP and ISO 22000 standards for food safety and quality control.