Head Chef C&F

Role Overview

Core Responsibilities

• Prepare and cook food to agreed standards, quantities, recipes, yields, and food-holding requirements.
• Oversee food production and identify and rectify service gaps.
• Manage stock rotation, raw materials, wastage, and contract food costs.
• Plan forecasts, production schedules, and vacation plans.
• Develop recipes and improve kitchen production procedures.
• Participate in raw-material evaluations, product development, and production meetings.
• Monitor product life and date marking and prevent expired products from being used.
• Manage shortages through alternative actions and contingency plans.
• Report and investigate equipment defects, incidents, injuries, complaints, and deviations.
• Guide, train, monitor, and evaluate catering-team conduct and performance.
• Ensure correct, safe, and hygienic use of machinery, equipment, and consumables.

Culinary and Operational Skills

• Food knowledge must include Asian, Indian, European, and Arabic cuisines.
• Maintain HACCP, food safety, personal hygiene, health, and workplace safety standards.
• Train catering personnel in safe methods for using and maintaining machinery and equipment.

Work Location

• Work location is in person.
• The role may require work at any assigned location across KSA.

Pay

• Pay is SAR 14,000–17,000 per month.

Requirements

• Prepare and cook food to agreed standards, quantities, recipes, specifications, yields, and food-holding requirements.
• Maintain HACCP, food safety, personal hygiene, health, and workplace safety standards.
• Demonstrate food knowledge covering Asian, Indian, European, and Arabic cuisines.
• Use and maintain kitchen machinery and equipment safely and report defective or unsuitable equipment.
• Train catering personnel in safe and correct methods for using and maintaining machinery and equipment.
• Be willing to work at locations across KSA as assigned by the department manager.