Head Chef

Job Summary

Key Responsibilities

• Oversee daily kitchen operations and supervise kitchen staff.
• Ensure consistency in food quality, taste, and presentation.
• Develop menus and introduce new dishes based on business needs.
• Monitor food preparation, portion control, and kitchen productivity.
• Maintain food safety, sanitation, and hygiene standards at all times.
• Control food costs, inventory, and minimize wastage.
• Coordinate with suppliers and manage kitchen purchases.
• Train, motivate, and evaluate kitchen employees.
• Prepare duty schedules and manage staffing requirements.
• Ensure kitchen equipment is properly maintained.
• Handle customer feedback related to food quality and service.

Requirements

• Minimum 6 to 8 years of experience in kitchen operations, including experience as a Head Chef or Sous Chef.
• Strong leadership and team management abilities.
• Excellent knowledge of food preparation techniques and kitchen management.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong understanding of food safety and hygiene regulations.
• Good communication and organizational skills.
• Creativity in menu planning and food presentation.

Qualifications

• Diploma or Degree in Culinary Arts or related field preferred.
• Professional culinary certifications are an advantage.

• Food Cost Control

• Inventory Management
• Time Management
• Problem Solving
• Communication Skills

Job Types: Full-time, Permanent

• Pay: ﷼6,000.00 - ﷼8,000.00 per month
• Ability to commute/relocate:
• Riyadh: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s)

• Can you describe your experience managing a kitchen team in a high-volume restaurant environment?
• How do you ensure consistency in food quality and presentation across all shifts?
• Describe a situation where you successfully reduced food costs or minimized kitchen wastage.
• How do you handle pressure during busy service hours while maintaining kitchen standards?
• What experience do you have with menu planning and introducing new dishes?
• How do you ensure compliance with food safety and hygiene regulations in the kitchen?
• Can you share an example of how you trained or developed junior kitchen staff?
• What type of cuisines and restaurant concepts have you worked with during your 6–8 years of experience?
• How do you manage conflicts or communication issues within the kitchen team?
• Why are you interested in joining our company as a Head Chef?