HEAD CHEF
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Salary:
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Posted on:
Yesterday
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Vacancies:
1 Vacancy
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Job Summary
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.
Requirements
Qualifications and Experience:
- Diploma or Bachelors Degree in Culinary Arts Hospitality Management Food Production or related field.
- Professional culinary certifications are highly desirable.
- Minimum 810 years of culinary experience including at least 35 years in a Head Chef or Executive Sous Chef position.
- Experience in premium Saudi Food pastry bakery café dessert production is highly preferred.
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
- Food Safety & Compliance
- Financial & Cost Management
- Strategic Planning
- Customer Focus
Required Skills:
- Professional culinary certifications are highly desirable. - Minimum 810 years of culinary experience including at least 35 years in a Head Chef or Executive Sous Chef position. - Experience in premium Saudi Food pastry bakery café dessert production is highly preferred.
Required Education:
-Diploma or Bachelors Degree in Culinary Arts Hospitality Management Food Production or related field.
