Head Chef, Kitchen

Plans, organizes, directs and controls the production activities and staff within the area of responsibilities in order to achieve the Company set goals and objectives.

• Responsible for the Airline Catering, Company Restaurants Outside party service production and supports Staff services whenever required.
• Achieves agreed objectives of the Sections through optimum use of manpower, facilities, equipment and other resources.
• Supervises/prepares hot food products in accordance with customers’ demand for food presentations, suggestions and developments etc.
• Records and verifies Catering Product Specifications related to all food presentations.
• Plans organize forecasts, establish and execute schedules, programs and procedures to meet customers and in-house demands at all times with respect to yields/recipes equipment, cold/chill/cold holding standards, safety and on-time performance.
• Establishes and maintains information and communication systems to secure all information, changes, revised procedures and regulations related to the Department are transmitted to all concerned personnel and are implemented without any delay.
• Prepares and submit reports as per established schedules / procedures and constantly reports progress of the assigned sections.
• Assists in planning and handling of Peak Operations, namely Ramadan, Pre & Post-Hajj and Teachers movements
• Ensures production of meals in conformity with the Airline customer specification.
• Supervises of production in accordance with yields, recipes, specifications and requirements.
• Establishes and maintains a yield and recipe book in Kh in order to standardize the high quality of all products.
• Initiates to develop and upgrade the production procedures in the kitchens.
• Attends the daily and monthly Production meetings and maintains open lines of communication with Management group.
• Monitors product life/date marking and secure that no expired products will be provisioned for consumption.
• Prepares Section's Yearly ~ with the assistance of Sous Chefs.
• Checks and monitors the VIP Special flights and liaises with Sales Department for smooth operation.
• Ordering from Kb/Kc/Kp
• Ordering from HF-Pg Stores
• Production list SAUDIA & Foreign Airlines
• Formulate daily productivity.
• Prepares monthly report for the activity of his areas.
• Takes alternative course of action on raw material shortages due to various factors and inform concerned sections for appropriate action.
• Investigates all complaints & deviations from standards with deadlines. Takes corrective action if necessary.
• Develop and enforce contingency plans to meet unforeseen operational demands.
• Computes manpower requirement based on time study and workload assessments. Also, monitors the sections Productivity through weekly performance system.

Minimum Requirements for The Job:

Qualifications

Graduate Culinary of Hospitality course or any diploma in professional cookery specializing in Hot Kitchen.

Years and Nature of Experience

Proven experience as Head Chef at least minimum of 8-10 yrs. on the same field as Hot kitchen.

Knowledge, Skills & Abilities

• Exceptional proven ability of kitchen management.
• Capacity in allocating tasks and monitoring progress.
• Outstanding communication, interpersonal and leadership skills.
• Ability to multitask.
• Ability to work efficiently under pressure.
• Up to date with culinary trends and optimized kitchen processes.
• Good understanding of useful computer programs (MS Office – Word, Excel, Power Point & Outlook).
• Credentials in health and safety training – HACCP.
• Knowledge about labour minutes.
• Knowledge of Airline Catering is a plus but not necessary.
• Ability to construct menus with new or existing culinary creations ensuring the variety of requirements.
• Proven ability to Control and directing the food preparation process and any other relative activities.