Chef de Cuisine

About:

Be part of a landmark addition to the King Abdullah Financial District (KAFD) - a new luxury hotel at the heart of Riyadh’s financial hub.
Where authentic Saudi warmth meets global excellence, this hotel stands at the very heart of KAFD.
A place alive with Saudi Arabia’s progressive energy, through destination dining and curated experiences, that captures the pulse of a district in constant evolution.

Job Scope:

As a Chef de Cuisine, you will serve as the culinary leader in a restaurant, hotel, or food service establishment, overseeing kitchen operations, menu development, food preparation, and culinary staff management. Your role involves creating innovative dishes, maintaining culinary standards, and ensuring the delivery of exceptional dining experiences that reflect your culinary expertise and creativity

Main Duties & Responsibilities:

Kitchen Leadership and Management:

• Lead and manage the kitchen team, including sous chefs, chef de partie, and commis chefs, providing direction, training, and mentorship to ensure operational efficiency and culinary excellence.

• Oversee kitchen operations, production schedules, food preparation processes, and culinary workflows to maintain high standards of quality, consistency, and service.

• Menu Development and Culinary Innovation:

• Develop creative and seasonal menus, design innovative dishes, and introduce culinary concepts that showcase your culinary expertise, creativity, and passion for gastronomy.

• Collaborate with the culinary team to create menu items, recipes, and culinary presentations that reflect current food trends, guest preferences, and the culinary identity of the establishment.

Food Preparation and Presentation:

• Supervise food preparation techniques, cooking methods, plating presentations, and culinary execution to ensure that all dishes meet quality standards, flavor profiles, and visual appeal.

• Maintain consistency in food quality, portion sizes, taste profiles, and plate presentations to deliver memorable dining experiences for guests and uphold culinary reputation.

Kitchen Operations and Efficiency:

• Manage kitchen operations, production schedules, inventory control, and kitchen hygiene practices, adhering to food safety regulations, sanitation guidelines, and operational protocols.

• Optimize kitchen workflows, streamline processes, and implement best practices to maximize efficiency, minimize waste, and enhance productivity in culinary operations.

Staff Training and Development:

• Train culinary staff on cooking techniques, menu items, recipe standards, and kitchen procedures, fostering a culture of learning, skill development, and culinary excellence within the team.

• Provide ongoing feedback, coaching, and performance evaluations to culinary team members, identifying areas for improvement, recognizing achievements, and supporting professional growth.

Guest Experience and Quality Assurance:

• Ensure guest satisfaction by maintaining high culinary standards, responding to guest feedback, accommodating special requests, and exceeding guest expectations in food quality, service delivery, and dining experiences.

• Conduct regular menu tastings, quality checks, and culinary audits to uphold food quality standards, address any issues promptly, and drive continuous improvement in culinary offerings.

Food Heath & Safety

• Leads full compliance with food safety, hygiene, and HACCP standards, ensuring all kitchen practices, records, and critical control points are monitored, documented, and executed consistently.

• Conducts regular food safety training, audits, and corrective actions to uphold sanitation excellence, prevent contamination risks, and maintain regulatory and brand standards at all times.

Requirements

Education, Qualifications and Skills:

• Culinary degree or certification from a reputable culinary institute or hospitality program.

• Extensive experience in culinary roles with a proven track record of culinary leadership and kitchen management.

• Exceptional culinary skills, including proficiency in various cuisines, cooking techniques, menu planning, and flavor combinations, with a focus on creativity, taste, and presentation.

• Strong leadership abilities, team management skills, and the capacity to inspire and mentor culinary staff to achieve culinary excellence and operational success.

• Knowledge of food safety regulations, sanitation practices, kitchen hygiene standards, and culinary best practices, with a commitment to upholding culinary integrity, quality assurance, and guest satisfaction.
• knowledge of legal regulations, budgeting, and staff training to ensure the security and safety of both guests and employees.