Italian And International Food Head Chef

الوصف الوظيفي
Head Chef Location: Jeddah, Saudi Arabia Reports To: Operations Manager Experience Required: 5 years JOB SUMMARY: Manages food production for all food outlets. Develops menus, food purchase specifications and recipes. Works closely with suppliers to ensure premium ingredients at superior prices. Directly supervises all production staff, maintains highest standards in food quality, hygiene and sanitation. Constantly improvises on the recipes and food production techniques Responsible for all outlets following Food Safety, strictly manages large teams, able to teach, listen and develop talents. DUTIES AND RESPONSIBILITIES: • Plans the menus for all food service outlets assigned, considering customer base, popularity of various dishes, holidays, costs and various other factors • Schedules and coordinates the work of Chefs, Cooks and other kitchen employees to ensure that food preparation is economical and as per company standards • Works with PIC of each outlet as a support structure • Constantly trains and supervises the production staff • Conducts regular physical inventories of food supplies and assesses projected needs; Monitors the quality and quantity of all food ordered and received • Coordinates with the purchase department/suppliers to ensure timely delivery. Oversees correct receipt, storage and handling of products to ensure quality and freshness at all times • Ensures that high standard of hygiene and sanitation are maintained throughout the kitchen areas at all times • Establishes control techniques to minimize food and supply waste and theft • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles • Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices • Prepares necessary data for budget in area of responsibility; projects annual labor and food costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met • Ensures production staff receive timely and meaningful performance reviews • Develops employees for supervisory and management roles. Reviews internal promotions and succession plans with Operations Manager • Works closely with Operations Manager to ensure company financial and operating goals are met • Coordinates miscellaneous projects as needed or as directed by the Operations Manager • Coordinates with Events and Catering Manager to upsell new menu items, increase revenues and plan upcoming events • Intimate knowledge of the business, Sales Mix, Cost of Production and maintenance of all CapEx (Capital Expenditure) • Maintains a professional, safe and hygienic appearance on duty QUALIFICATIONS & SKILLS REQUIRED: • Degree in Food Production/Hotel Management • 3-5 years of experience directly related to the duties and responsibilities specified • Ability to plan a variety of menus • Knowledge of international food products, equipment and their usage and application • Skills in cooking a variety of dishes and impart training to other chefs and cooks • Good people management skills, communication and listening skills. Must be flexible and adaptable to changes • Must be self-motivated and detail oriented and have a passion for teaching others • Able to work under pressure with high volume food production • Ability to plan work schedules, supervise and train employees; organize, prioritize assignments • Must be able to work a flexible schedule including days, nights, weekends and holidays

المهارات
Head Chef Location: Jeddah, Saudi Arabia Reports To: Operations Manager Experience Required: 5 years JOB SUMMARY: Manages food production for all food outlets. Develops menus, food purchase specifications and recipes. Works closely with suppliers to ensure premium ingredients at superior prices. Directly supervises all production staff, maintains highest standards in food quality, hygiene and sanitation. Constantly improvises on the recipes and food production techniques Responsible for all outlets following Food Safety, strictly manages large teams, able to teach, listen and develop talents. DUTIES AND RESPONSIBILITIES: • Plans the menus for all food service outlets assigned, considering customer base, popularity of various dishes, holidays, costs and various other factors • Schedules and coordinates the work of Chefs, Cooks and other kitchen employees to ensure that food preparation is economical and as per company standards • Works with PIC of each outlet as a support structure • Constantly trains and supervises the production staff • Conducts regular physical inventories of food supplies and assesses projected needs; Monitors the quality and quantity of all food ordered and received • Coordinates with the purchase department/suppliers to ensure timely delivery. Oversees correct receipt, storage and handling of products to ensure quality and freshness at all times • Ensures that high standard of hygiene and sanitation are maintained throughout the kitchen areas at all times • Establishes control techniques to minimize food and supply waste and theft • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles • Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices • Prepares necessary data for budget in area of responsibility; projects annual labor and food costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met • Ensures production staff receive timely and meaningful performance reviews • Develops employees for supervisory and management roles. Reviews internal promotions and succession plans with Operations Manager • Works closely with Operations Manager to ensure company financial and operating goals are met • Coordinates miscellaneous projects as needed or as directed by the Operations Manager • Coordinates with Events and Catering Manager to upsell new menu items, increase revenues and plan upcoming events • Intimate knowledge of the business, Sales Mix, Cost of Production and maintenance of all CapEx (Capital Expenditure) • Maintains a professional, safe and hygienic appearance on duty QUALIFICATIONS & SKILLS REQUIRED: • Degree in Food Production/Hotel Management • 3-5 years of experience directly related to the duties and responsibilities specified • Ability to plan a variety of menus • Knowledge of international food products, equipment and their usage and application • Skills in cooking a variety of dishes and impart training to other chefs and cooks • Good people management skills, communication and listening skills. Must be flexible and adaptable to changes • Must be self-motivated and detail oriented and have a passion for teaching others • Able to work under pressure with high volume food production • Ability to plan work schedules, supervise and train employees; organize, prioritize assignments • Must be able to work a flexible schedule including days, nights, weekends and holidays

تفاصيل الوظيفة
منطقة الوظيفة جدة, المملكة العربية السعودية
قطاع الشركة إنتاج الأغذية والمشروبات
طبيعة عمل الشركة صاحب عمل (القطاع الخاص)
الدور الوظيفي إدارية
نوع التوظيف دوام كامل
الراتب الشهري غير محدد
عدد الوظائف الشاغرة 1
المرشح المفضل
المستوى المهني إدارة عليا
عدد سنوات الخبرة الحد الأدنى: 5
الجنس ذكر
الشهادة بكالوريوس/ دبلوم عالي
العمر الحد الأدنى: 35 الحد الأقصى: 45

https://www.bayt.com/ar/saudi-arabia/jobs/italian-and-international-food-head-chef-4370696/