Chef (Male) Full Time

Responsibilities

1. Menu Planning

• Designing the menu with a focus on creativity, seasonality, and food trends.
• Ensuring the menu reflects the style and vision of the restaurant or establishment.

2. Food Preparation

• Overseeing the preparation and cooking of meals, ensuring high-quality standards.
• Ensuring dishes are consistently made according to recipes and standards.

3. Kitchen Management

• Managing kitchen staff, including sous chefs, line cooks, and dishwashers.
• Assigning tasks and ensuring efficiency in the kitchen.
• Ensuring kitchen equipment is well-maintained and safe to use.

4. Quality Control

• Inspecting food during preparation and before serving to ensure it meets quality standards.
• Managing food storage and ensuring proper food safety protocols are followed.

5. Inventory and Cost Control

• Overseeing inventory management, ensuring ingredients are stocked properly and ordering supplies when needed.
• Managing food costs and minimizing waste.

6. Training and Mentorship

• Training junior chefs and kitchen staff, teaching proper cooking techniques and safety procedures.
• Fostering a positive and productive work environment.

Terms & Conditions

1. Food –   SR 200 Provided from company.
2. Transportation   – Provided from company.
3. Accommodation   – Provided from company.
4. Medical – Provided as company policy.
5. Contact period – Two (02) years.
6. Probation period – 03 Months.
7. Working hours – 08 hours a day, 48 hours per week.
8. Vacation   – 21 days per year.
9. Air ticket – One way free after the completing contract

All other terms & conditions as per KSA   Labour Laws

Tagged as: Culinary Expert, Kitchen Leader, Line Cook, Professional Chef