19 Mar 2023


Katsuya New York – Posted by JobsTeam Tubarjal, Al Jouf, Saudi Arabia

Job Description

The most qualified Executive Chef will oversee resident dining, catering, and retail activities. The chosen applicant will be in charge of implementation and procedures. Working with pupils on special diets, motivating staff, and fostering talent are all key responsibilities in this position. Our chosen candidate will offer culinary leadership within a medium-sized unit, including menu development, program implementation, and staff management and training.

Location : Tubarjal, Al Jouf, Saudi Arabia
Salary : $ 27.27 per hour.
Company : Katsuya New York
Job Type : Full-Time


  • In charge of maintaining an information system that tracks and records food and supply costs, monitors expenditures vs budget objectives, forecasts upcoming purchases and storage requirements, as well as aids in budget preparation.
  • Maintaining productivity means following the daily meals to the letter. At all times, maintain Aramark’s meal options and food quality. Full compliance with Operational Excellence essentials such as waste management, consistent menus, recipes, and ingredients, and labor needs.. Know your whole supply chain from beginning to finish, and only work with certified providers. Knowledge of the Food Framework and its implementation. Verify the estimated consumption of food for requests and purchases. Keep all of your equipment in good working order.
  • The department head is in charge of hiring, training, and developing the employees in the department; planning, assigning, and directing work; evaluating performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state, and local employment and civil rights laws.
  • Food product development and improvement is a responsibility of this position. Do what is necessary to keep up with changing market conditions and to anticipate the wants of your visitors. Make suggestions for improvements to the food item. Develop new items and menu ideas based on data gathered from market research..
  • Precautions should be communicated to employees, process codes established, and safety-related actions should be tracked..
  • Profit-loss factors must be managed. Pays all kitchen/restaurant operational costs. Set margins and manage by predictions. Food production planning and controls
  • In order to comply with occupational and environmental safety standards, kitchen and culinary activities must be evaluated. Observe each and every rule, regulation, and legislation, including those pertaining to health and safety as well as wages and hours.
  • The Execution Framework has a direct impact on culinary output. Ensures that food is prepared, produced, presented, and served in a suitable manner. Supervises the kitchen staff to ensure the quality of the cuisine. An instructor who teaches kitchen and culinary staff. Setting forth what is required and how it is to be done Motivate the workforce. Set up daily meetings for your team. Be sure you keep track of all employee training, as well as opening and closing checklists for each shift. Multitasking and simplicity are essential.
  • Staff accountability improves customer service. Make sure employees know their limits. Educate your staff on how to serve visitors.
  • Cost, management, and compliance for food Manage menus and inventories Expect good service and meal quality


  • High school diploma or GED, six years of work experience in food and drink, cooking, or a related field, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited college or university; 4 years of work experience in food and drink, cooking, or a related field
  • After working for two years as an Executive Chef, Strong experience in the art of cooking and a track record of keeping up with new developments in the field; Maintains the highest standards of the company while carrying out its policies
  • Outstanding interpersonal and problem-solving skills Supervisory and training experience in a restaurant’s kitchen and service line Work ethic that is timely, reliable, cooperative, and team-oriented.
  • Previous experience working pro-actively to manage members of a team, A prior education or experience in nutrition is desirable, Must be able to pass a test for drugs as well as a background check.
  • Marketing strategies and promotional menu items may be devised utilizing Chef to increase sales. Must be positive and be on the hotel’s Leadership Committee.

How to Apply


Job Categories: Executive Chef. Job Types: Full-Time.

Job expires in 26 days.

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