Chef jobs in Saudi Arabia

Advance skilled professional able to assist Sous chef to provide operational leadership & support for the day-to-day functions of the designated kitchen. Responsible for the consistency and quality of the food produced from designated section of the kitchen.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:

• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Assist in maintaining all day-to-day operational standards in the kitchen.
• Assist the food design to create a perfect match between the dish's appearance and its taste, along with brand concept and guidelines.
• Perform additional duties as requested when required.
• Observe company rules and procedures, carrying out any reasonable requests made by the manager.
• Understand brand values and culture thoroughly and demonstrate throughout operations.
• Demonstrate honesty, integrity, and lead by example.
• Provide coaching and mentorship to kitchen team members under the guidance of the Sous chef.
• Guide and monitor subordinates, including setting performance standards and performance monitoring under guidance from the Sous chef.
• Recognize superior quality products, presentation, and flavor.
• Maintain quality levels of products, storage, production, and presentation according to brand guidelines.
• Ensure all products are prepared consistently and meet departmental standards.

ADMINISTRATION:

• Keep SOPs, manuals, and recipes up to date.
• Ensure compliance with legal requirements and food handling standards.
• Maintain required food handling and sanitation certifications.
• Follow proper handling and temperature controls for all food products.
• Maintain grooming and hygiene standards.
• Be aware of health and safety responsibilities, report hazards or accidents.
• Attend training sessions and team meetings, contributing actively.

COMMUNICATION:

• Ensure effective interdepartmental communication.
• Attend daily team briefings and administrative meetings.
• Communicate transparently and proactively, assisting in understanding guest needs and providing feedback and coaching.

FINANCE:

• Control and manage inventory levels.
• Assist in controlling stock levels.

HR & TRAINING:

• Teach preparation according to recipes and discuss improvements.
• Train kitchen staff on cooking fundamentals and presentation.
• Mentor new team members.

JOB ROLE SPECIFICATIONS:

• Over 8 years of experience in fine dining kitchens.
• Over 2 years as Chef de Partie in fine dining.
• Advanced English speaking skills.
• Exceptional knowledge in high-standard Western and/or Japanese cuisine.
• Ability to manage people and collaborate across functions.
• Calm, solution-oriented under pressure.
• Passion for the culinary arts and continuous learning.
• Excellent leadership and communication skills.