Summary
Hilton is hiring a Chef de Cuisine in Jeddah, Saudi Arabia, to manage daily kitchen operations and supervise culinary staff. The role covers menu development, food quality, inventory and cost control, staff training and scheduling, and coordination with purchasing and other departments. Candidates need a culinary or hospitality diploma or degree, at least five years of culinary experience including two years in a supervisory role, and knowledge of food safety standards; HACCP is preferred. Fluency in English is required, and Arabic is an advantage.
The posting
As published on hilton.com. Pulled from the employer's site and shown as they wrote it.
The Chef de Cuisine is responsible for managing the daily operations of the kitchen, maintaining food quality standards, supervising kitchen staff, and ensuring compliance with food safety regulations. The role involves menu planning, inventory management, cost control, staff development, and collaboration with other departments to achieve operational excellence and guest satisfaction.
Responsibilities
- Manage and supervise all kitchen operations and culinary staff.
- Ensure the consistent preparation and presentation of high-quality food.
- Develop and update menus in collaboration with the Executive Chef and management.
- Monitor food quality, portion control, and kitchen productivity.
- Ensure compliance with food safety, sanitation, and HACCP standards.
- Control food costs, monitor inventory levels, and minimize waste.
- Train, mentor, and evaluate kitchen team members.
- Schedule staff shifts and manage labor costs effectively.
- Coordinate with purchasing and receiving teams for ingredient procurement.
- Handle guest feedback related to food quality and implement improvements.
- Maintain a clean, organized, and safe kitchen environment.
- Ensure all kitchen equipment is properly maintained and operational.
Qualifications
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum 5 years of culinary experience, including at least 2 years in a supervisory or leadership role.
- Strong knowledge of international cuisine, food preparation techniques, and kitchen operations.
- Excellent leadership, communication, and team management skills.
- Solid understanding of food safety and hygiene standards (HACCP preferred).
- Experience in menu development, food costing, and inventory control.
- Ability to work under pressure in a fast-paced environment.
- Proficiency in Microsoft Office and restaurant management systems is an advantage.
- Strong organizational and problem-solving skills.
- Fluency in English; Arabic is an added advantage.