Head Chef

The Head Chef collaborates closely with other departments, supervises staff training, and contributes to product development. This role requires a culinary background, strong leadership skills, and proficiency in current kitchen trends and technology, with an emphasis on efficient, high-quality production that meets customer specifications and operational goals. Ensuring adherence to high standards of quality, hygiene, and consistency. Responsibilities include overseeing daily production in each specialized area (baked goods, cold meals, and hot meals), maintaining recipe and product specifications, managing resource allocation, and ensuring on-time delivery.

• Plan, organize, and oversee production activities to meet company goals and customer demands.
• Optimize the use of manpower, equipment, and resources to achieve high efficiency and standards.
• Supervise production to ensure it meets customer specifications and airline standards.
• Conduct quality checks, including product life, date marking, and adherence to hygiene.
• Coordinate with internal departments (e.g., Sales, Purchasing, Tray Setting) for smooth operations.
• Manage CAPEX and staff budgets, ensuring compliance with monthly targets.
• Document and communicate production updates and changes effectively.
• Support the development of new products and recipes, attending food fairs when necessary.
• Establish and update recipe books for consistent quality across products.
• Prepare regular reports on production progress, challenges, and improvements.
• Ensure compliance with hygiene and quality control standards.
• Address raw material shortages and implement contingency plans.
• Supervise training and development of junior staff, supporting Saudization programs.
• Participate in daily and monthly production meetings for strategic alignment.
• Adjust operational plans for high-demand periods, like Ramadan and Hajj.
• Take responsibility for staff scheduling, vacation planning, and overtime authorization.
• Develop and implement efficient production procedures, promoting continual improvement.
• Comply with cybersecurity protocols, handling data with required confidentiality.
• Obtain necessary permits for sensitive area access and report cybersecurity incidents.
• Maintain a safe and hygienic work environment, scheduling preventive equipment maintenance.

• Exceptional proven ability of kitchen management.
• Capacity in allocating tasks and monitoring progress.
• Outstanding communication, interpersonal and leadership skills.
• Ability to work efficiently under pressure.
• Up to date with culinary trends and optimized kitchen processes.
• Credentials in health and safety training - HACCP.