Main Duties & Responsibilities:
Operational Leadership
- Oversee daily kitchen operations, including preparation, cooking, and presentation of all Saudi dishes.
- Ensure menus reflect authentic Saudi culinary traditions while maintaining modern luxury standards.
- Supervise mise en place, workflow, and kitchen organization to guarantee timely, high-quality service.
- Lead tastings, menu engineering, and seasonal updates, maintaining authenticity and consistency.
Quality, Standards & HACCP
- Ensure strict compliance with food safety, hygiene, and HACCP procedures.
- Maintain portion control, recipe accuracy, and presentation consistency across all dishes.
- Conduct regular kitchen inspections and implement corrective actions as needed.
People Leadership
- Lead, coach, and mentor Sous Chefs, Chef de Parties, and kitchen staff in authentic Saudi culinary techniques.
- Manage recruitment, performance reviews, and training programs, promoting skill development and succession planning.
- Foster a professional, motivated, and culturally respectful kitchen environment.
Financial & Administrative
- Oversee inventory, stock rotation (FIFO), and waste management to control costs.
- Assist in menu costing, procurement planning, and budget management.
- Maintain accurate records of production, consumption, and inventory.
Guest & Brand Experience
- Uphold restaurant and hotel standards for luxury dining and authentic Saudi cuisine.
- Act on guest feedback and implement continuous improvements in taste, presentation, and service.
Diploma or degree in Culinary Arts, Hospitality, or related field (preferred).
- Extensive experience in Saudi cuisine is essential.
- HACCP and food safety certification required.
- Fluent in English and Arabic.
- Minimum 7 years experience in luxury or high-volume kitchens, with leadership experience.
- Strong leadership, communication, and organizational skills.
- Ability to innovate while maintaining authentic culinary traditions in a luxury environment.
