Saudi Restaurant - Chef De Cuisine Luxury Hotel KAFD

Main Duties & Responsibilities:

Operational Leadership

• Oversee daily kitchen operations, including preparation, cooking, and presentation of all Saudi dishes.
• Ensure menus reflect authentic Saudi culinary traditions while maintaining modern luxury standards.
• Supervise mise en place, workflow, and kitchen organization to guarantee timely, high-quality service.
• Lead tastings, menu engineering, and seasonal updates, maintaining authenticity and consistency.

Quality, Standards & HACCP

• Ensure strict compliance with food safety, hygiene, and HACCP procedures.
• Maintain portion control, recipe accuracy, and presentation consistency across all dishes.
• Conduct regular kitchen inspections and implement corrective actions as needed.

People Leadership

• Lead, coach, and mentor Sous Chefs, Chef de Parties, and kitchen staff in authentic Saudi culinary techniques.
• Manage recruitment, performance reviews, and training programs, promoting skill development and succession planning.
• Foster a professional, motivated, and culturally respectful kitchen environment.

Financial & Administrative

• Oversee inventory, stock rotation (FIFO), and waste management to control costs.
• Assist in menu costing, procurement planning, and budget management.
• Maintain accurate records of production, consumption, and inventory.

Guest & Brand Experience

• Uphold restaurant and hotel standards for luxury dining and authentic Saudi cuisine.
• Act on guest feedback and implement continuous improvements in taste, presentation, and service.