Foreman jobs in Saudi Arabia

Plans, organizes, directs, and controls the CPU Production activities and staff within the area of responsibilities in order to achieve the company's set goals and objectives.

• Achieves agreed objectives of the section through optimum use of manpower, facilities, equipment, and other resources.
• Supervises and prepares food products in accordance with customer demand for food presentations, suggestions, and developments.
• Maintains the highest professional food quality and sanitation standards.
• Records and verifies catering product specifications related to all food presentations.
• Plans, organizes, forecasts, establishes, and executes schedules, programs, and procedures to meet customer and in-house demands at all times with respect to quality, recipes, equipment, safety, and on-time performance.
• Establishes and maintains information and communication systems to ensure all information, changes, revised procedures, and regulations are transmitted to all concerned personnel and implemented without delay.
• Prepares and submits reports as per established schedules and procedures and constantly reports progress of the assigned sections.
• Assists in planning and handling of peak operations, namely Ramadan, Pre and Post-Hajj, and Umrah.
• Ensures CPU production of meals in conformity with airline customer specifications.
• Establishes and maintains a yield and recipe book in own section to standardize high quality of all products.
• Initiates development and upgrading of CPU Production procedures in own section.
• Attends daily and monthly CPU Production meetings and maintains open lines of communication with management.
• Monitors date marking to ensure that no expired products are provisioned for consumption.
• Prepares the section's yearly activity plan with the assistance of Executive Chefs, Head Chefs, and Sous Chefs.
• Prepares monthly reports for the activities of assigned areas.
• Takes alternative actions when raw material shortages occur and informs concerned sections for appropriate action.
• Investigates any complaints or deviations from standards and deadlines, taking corrective actions as necessary.
• Develops and enforces contingency plans to meet unforeseen operational demands.
• Computes manpower requirements based on time studies and workload assessments and monitors departmental productivity through weekly performance systems.
• Evaluates and reviews the performance of the sections on a monthly and quarterly basis to determine the attainment of targets and objectives.
• Reviews existing procedures and suggests or develops improvements in work methods and efficiency within the section.
• Hires, trains, and supervises the work of food and CPU Production staff.
• Schedules and coordinates the work of chefs, cooks, commis, and other kitchen employees to ensure food preparation is economical and technically correct.
• Establishes measures to minimize food and supply wastage.
• Implements training to increase knowledge of safety procedures, sanitation, and accident prevention principles.
• Conducts food tastings for each meal to ensure consistent high quality.
• Prepares data for the budget in the area of responsibility and takes corrective actions to ensure financial goals are met.
• Evaluates food products to ensure quality standards are consistently maintained.
• Attends relevant trainings, such as cost-saving programs, to enhance operational efficiency.

• Advanced knowledge of food production principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering, and inventory.
• Excellent communication skills.
• Strong ability to meet deadlines.