Indonesian Souce Chef

AccorHotel

Saudi Arabia

On-site

SAR 120,000 - 180,000

Full time

7 days ago

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Job summary

Accor in Saudi Arabia is seeking an experienced Kitchen Manager to oversee the kitchen and brigade when the Head Chef is unavailable. You will ensure high-quality food preparation, maintain safety standards, and coordinate with hotel departments to optimize operations.

The role requires hands-on leadership in a busy kitchen, strong HACCP/H&S knowledge, and a proactive approach to cost control and menu development. A dedication to food quality and team engagement is essential.

Qualifications

NVQ in a kitchen qualification.
Knowledge of HACCP and COSHH practices.
Experience in busy hotel kitchen environment.
Strong health and safety compliance.

Responsibilities

Totally responsible for daily operation of the kitchen and brigade in absence of Head Chef.
Control preparation and service of all food to meet standards.
Inspect kitchen and food prep areas regularly.
Maintain strict control on all food issued from the kitchen.
Ensure orders are prepared as per check instructions.
Enforce strict portion control and reduce wastage with follow-up actions.
Ensure proper storage and stock rotation with security.
Check goods on delivery against paperwork for quantity and quality.
Assist in maintaining food cost percentage within budget.
Promote communication between kitchen and other hotel departments.
Adhere to Health & Safety Act and Food Hygiene Regulations.
Wear protective clothing and report any defects or accidents per procedures.
Attend required company training and respond to management requests.

Skills

Independent work

Management rapport

Food hygiene

Menu planning

Education

NVQ in kitchen qualification

HACCP knowledge

COSHH knowledge

Tools

Kitchen equipment knowledge

Job description

Job Description

div Duties include Key areas of responsibilities

To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef
To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards
To make regular inspection of the kitchen and food preparation areas
To maintain a strict control on all food items issued from the kitchen
To ensure that all orders are prepared according to the instruction on the appropriate check
To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action
To ensure the storage of all food ensuring correct stock rotation and maximum security at all times
To check all goods delivered against the relevant documentation and check also for quantity and quality
To assist in maintaining the food cost percentage within the budget
To ensure encourage and promote communication links between the kitchen and other departments within the hotel at all times
To be aware of and comply with safe working practices as laid down under the Health and Safety Act
To be aware of and comply with Food and Hygiene Regulations
To wear any appropriate protective clothing provided by or recommended by the company
To report any defects in the building or equipment according to the hotel procedures
To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures
To attend company training if required to
To action any other reasonable requests made by management

Qualifications

Person specification: