20/02/2024
Job Location: Riyadh- Saudi Arabia
Housing Allowance: Provided by the Company
Transportation Allowance: 10% of Basic Salary
Medical Insurance : Provided by the Company
Annual Vacation: 21 Working days
Annual ticket: One (1) Round Trip Economy Class Ticket to country of origin.
Position Summary:
Executive chefs are responsible for all daily food preparation, hiring cooking staff, and planning menus. Restaurants, hotels, and professional kitchens of all types hire executive chefs. Executive chefs often work evening and weekend hours and on holidays, because these are the times when kitchens are the most active. This is a supervisory position, so good leadership skills are required in addition to strong cooking skills.
Duties and Responsibilities:
Executive chefs are responsible for all the food coming out of a kitchen, so need a strong knowledge of food. Kitchens seek professionals who demonstrate the following abilities:
Develop Menus and Create New Recipes
Executive chefs create menus and come up with new recipes as needed to replace old, outdated dishes with new and exciting options.
Adhere to Food Safety Regulations
Executive chefs must follow food safety regulations, because improperly stored or prepared food isn’t just a health violation, it can be potentially fatal to people eating it. The chef must also stay up-to-date on new health code regulations and begin following them the moment they are issued.
Hire and Train Cooking Staff
Executive chefs interview, hire, and train all cooking and kitchen staff, as well as fire staff members that are underperforming in their duties.
Monitor Daily Food Inventory and Order Items
Executive chefs order all food inventory and kitchen items as needed, monitoring the daily food supply to ensure that all ingredients are available as needed for recipes.
Quality Control
Executive chefs are responsible for the quality of all food leaving the kitchen and all inventory entering the kitchen.
Keep All Kitchen and Stock Areas Clean
Executive chefs see that all cooking, food preparation, and storage areas are clean and hygienic at all times.
Write Cost Analysis Reports
Executive chefs write cost analysis reports for all inventory and kitchen equipment needed and submit them to the restaurant manager or owner.
Inspect Kitchen Equipment
Executive chefs ensure all kitchen equipment and tools are operating at their peak and order new items as necessary.
Manage Kitchen Staff
Executive chefs write staff schedules and host staff meetings to brief employees on kitchen practices and changes.
Stay-up-to-Date on Culinary Trends
It’s necessary for executive chefs to be aware of food trends and what’s popular in the culinary world, tailoring menus to suit.
