27 May 2023
Full-Time Executive Chef Sous Chef – Diriyah
We are now taking applications for an Executive Chef who can deliver excellent cuisine and service while establishing long-term connections with our residents and visitors. You’ll be in charge of the kitchen and dining staff, and you’ll work closely with the managers to ensure that guests have a memorable experience.
Job Title : Executive Chef Sous Chef
Location : Diriyah, Riyadh, Saudi Arabia
Salary : $ 27.6 per hour.
Company : Soho House & Co.
Job Type : Full-Time
- Administration is in charge of employee selection, training, and development within their department, as well as managing the agency’s operations in accordance with federal, state, and local employment and civil rights regulations. They are also in responsible of reacting to and addressing concerns reported by employees.
- Ensure safety in all kitchen and culinary activities. Follow all policies, rules, and laws, including safety, health, and wage-and-hour.
- Developing and maintaining an information system to manage and record food and supply expenditures and current inventory, monitoring spending in relation to budget targets, forecasting future purchase and storage needs and assisting in budget planning and preparations.
- Cooking is a part of the Execution Framework. Proper preparation, production, presentation and serving of food are all part of the job. Supervises the kitchen staff to ensure food safety and quality. Culinary and kitchen staff are supervised by this individual. It lays down exactly what has to be done and how. Boost morale among staff. Hold daily team meetings. Maintain training records, checklists for starting and ending shifts, and performance metrics. Multitasking and simplicity are a requirement.
- Improves and develops guest food items. Respond to the current and anticipated needs of the market and visitors. Substitute another food item. Market research may help you come up with new menu items and products.
- Keeping an eye on profit and loss is a need. It covers the whole expense of running a kitchen or restaurant. Set a budget and manage it using forecasts. Preparation and monitoring of a food supply
- Workers should be made aware of the importance of safety procedures and procedures, procedure codes should be specified, and workers should be tested to ensure they understand safety standards.
- Give your personnel the tools they need to give outstanding service to your clients. Employees should know what is expected of them and what is not expected of them. In order to meet the needs of your guests, make sure your personnel are constantly educated.
- Create and sell daily menu meal goods. Keep Aramark’s meal offer and quality. Waste control, consistent menus, recipes, supplies, and labor. Full supply chain, procurement, and approved vendors. The Food Framework. Check food orders and purchases. Good gear.
- Manage food costs, controls, and regulatory compliance. create and maintain menus and inventories, To get the best service and cuisine, set high standards for yourself and others.
- a history of aggressively leading a team of people A background in nutrition is recommended. You must pass a drug and background check before applying.
- Excellent people skills and the ability to solve problems Supervising and teaching experience in a restaurant’s kitchen and service line. A great work ethic: on time, reliable, willing to work with others, and focused on the team.
- A high school graduation or a GED, as well as six years of experience in the food and beverage industry or a closely related field, are required for this position. It is also necessary to have a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. a bachelor’s degree and four years of experience in the food and beverage industry
- For the purpose of increasing sales, it is possible to create marketing strategies and promotional menu items in Chef using this skill. A cheerful attitude is required, as is participation in the hotel’s Leadership Committee as a member.
- An Executive Chef’s Two Years of Experience A proven ability to keep up with the latest culinary trends, as well as a strong foundation in cooking Maintains the firm’s highest standards while implementing corporate rules.