Area Head Chef
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Key skills for this role
About the Role
Responsible for culinary excellence, supervising kitchen operations, developing Asian menus, training staff, and ensuring food safety and cost controls.
Key Skills for This Role
Responsibilities
- Supervise kitchen operations across assigned branches
- Ensure food quality, taste, presentation, and consistency
- Develop and maintain authentic Asian menus and recipes
- Monitor food costs and inventory and minimize waste
- Train, coach, and support chefs and kitchen staff
- Implement and maintain kitchen SOPs and standards
- Support new branch openings and kitchen setup
- Ensure compliance with food safety and hygiene regulations
- Work closely with operations and management teams to improve performance
Requirements
- Supervise kitchen operations across assigned branches
- Ensure food quality, taste, presentation, and consistency
- Develop and maintain authentic Asian menus and recipes
- Monitor food costs and inventory and minimize waste
- Train, coach, and support chefs and kitchen staff
- Implement and maintain kitchen SOPs and standards
- Support new branch openings and kitchen setup
- Ensure compliance with food safety and hygiene regulations
- Work closely with operations and management teams to improve performance
Full Job Posting
Overview
- Join a leading and well established fast food brand in Saudi Arabia, recognized for delivering high quality dining experiences across the Kingdom.
- As an Area Head Chef, you are responsible for maintaining culinary excellence, consistency, and operational efficiency across all assigned locations.
- This role bridges the gap between executive strategy and kitchen execution, ensuring that food safety, cost controls, menu standardization, and team development meet the company's highest benchmarks.
Key Accountabilities
- Supervise kitchen operations across assigned branches.
- Ensure food quality, taste, presentation, and consistency.
- Develop and maintain authentic Asian menus and recipes.
- Monitor food costs and inventory and minimize waste.
- Train, coach, and support chefs and kitchen staff.
- Implement and maintain kitchen SOPs and standards.
- Support new branch openings and kitchen setup.
- Ensure compliance with food safety and hygiene regulations.
- Work closely with operations and management teams to improve performance.
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