HEAD CHEF

Kitchen Operations Management

• Oversee all daily kitchen, bakery, pastry, and food production operations.
• Ensure efficient workflow, production planning, and timely execution of all menu items.
• Monitor operational performance to achieve productivity and quality objectives.
• Ensure all kitchen activities comply with company standards and operational procedures.

Menu Development & Product Innovation

• Develop, review, and enhance food, bakery, pastry, and dessert menus.
• Introduce innovative recipes, seasonal offerings, and signature products aligned with market trends.
• Conduct product testing and quality evaluations before launching new items.
• Collaborate with management on new concepts, promotions, and business opportunities.

Food Quality & Presentation Control

• Establish and maintain quality standards for all products.
• Conduct regular inspections to ensure consistency in taste, appearance, portioning, and presentation.
• Ensure all products meet Pattis’ premium brand standards.
• Address quality concerns and implement corrective actions promptly.

Production Planning & Inventory Management

• Plan daily, weekly, and seasonal production schedules based on sales forecasts and operational requirements.
• Monitor inventory levels of raw materials, ingredients, and kitchen supplies.
• Ensure proper stock rotation and inventory control to minimize waste.
• Coordinate with Procurement and Store teams to ensure uninterrupted supply of ingredients and materials.

Cost Control & Budget Management

• Monitor food costs, labour costs, and kitchen operational expenses.
• Implement strategies to optimize profitability while maintaining product quality.
• Analyse consumption trends and identify opportunities for cost savings.
• Participate in budgeting and forecasting activities for kitchen operations.

Food Safety & Compliance

• Ensure strict compliance with food safety regulations, HACCP standards, municipality requirements, and company policies.
• Conduct regular audits and inspections to maintain hygiene and sanitation standards.
• Ensure proper food handling, storage, and preparation procedures are followed.
• Lead corrective actions for any compliance or safety concerns.

Leadership & Team Management

• Lead, motivate, and develop kitchen, bakery, and pastry teams.
• Conduct recruitment, onboarding, training, and performance evaluations.
• Create work schedules and allocate resources effectively.
• Foster a culture of teamwork, accountability, discipline, and continuous improvement.

Operational Coordination

• Collaborate with Operations, Marketing, Procurement, Finance, and Retail teams.
• Support new outlet openings, menu launches, and special events.
• Ensure smooth communication between production facilities and retail outlets.

Reporting & Performance Monitoring

• Prepare operational reports covering production, food costs, wastage, inventory, and team performance.
• Analyse kitchen KPIs and recommend improvements.
• Report on operational performance and strategic recommendations to senior management.

Qualifications and Experience

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, or related field.
• Professional culinary certifications are highly desirable.
• Minimum 8–10 years of culinary experience, including at least 3–5 years in a Head Chef or Executive Sous Chef position.
• Experience in premium

Saudi Food

Job Specific Skills

• Strong expertise in food production, menu engineering, and kitchen operations.
• Advanced knowledge of food safety regulations, HACCP, and quality management systems.
• Strong financial acumen with experience in food cost control and budgeting.
• Proficiency in inventory management and production planning.
• Excellent leadership, coaching, and team development skills.
• Strong problem-solving and operational decision-making abilities.

Competencies

• Leadership and Team Development
• Culinary Innovation and Creativity
• Operational Excellence
• Quality Management

• Financial & Cost Management

• Strategic Planning
• Customer Focus