Our client is leading hospitality and catering service provider across aviation, oil & gas, construction, and healthcare sector. They are currently seeking for Executive Chefs to be based in the Red Sea.The successful candidates:•Plans, organizes, directs, monitors, and manages the production activities and team members within the area of responsibilities in accordance with required standards and individual customer's agreed specifications.•Assist in staff training and development as per company guidelines, must have a strong food knowledge and passion and ensure this is filtered into his team. They use their culinary expertise and leadership abilities to maintain an orderly kitchen environmentRoles & Responsibilities:•All food to be prepared and cooked to the agreed standards in the agreed amounts as per contract and level of business.•Ensure that standards relating to food and cleaning service are always maintained, strict attention to the requirement of HACCP.•Plans and prepares forecasts, establishes, and executes schedules, vacation plan. •Ensure compliance of all company SOP procedures, supervises production in accordance with yields, recipes, specifications, and food holding standards.•Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly.•Consistently checks and samples foods to ensure highest standards are maintained. Modifying existing recipes or menus where required to optimise best result, be available during times of meal service on the floor.•Establishes proper communication channel within the department and information is disseminated to all concerned. •Initiates the ongoing development and upgrade of the production procedures in the kitchens, develops and implements recipes, participates in raw material evaluations as well as new Product development. •Work in line with the procurement team to guarantee best product pricing to optimise area of responsibilities budget.•Strict budget requirements are adhered to, and the efficient use of all resources is achieved, this can include managing and rotating stock to ensure food safety and minimum wastage and achievement of contract food costs, managing kitchen cleaning rotas, menu compilation and waste segregation.•Involved in the onboarding of new or potential employees.•To ensure all equipment are free of defects, preventive maintenance is in place to ensure that there is no delay in expected level of delivery.•Report all accidents, incidents, and any injuries as well as act on any customer complaints immediately.•Investigates all complaints & deviations from standards with deadlines and take corrective action if necessary. •Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives. •Ensure work is always conducted hygienically and safe work practices are followed.•Perform any additional duties and any other tasks as requested by the manager or the client, which are within your competency and which form part of the service to the client.•Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.
Qualifications:•Graduate from a recognized Culinary or Hospitality Program•Proven experience as Executive Chef with a minimum of 10 years leading a high-volume large quantity food production or foodservice operation and/or catering
