General Chef, Region: Jeddah (Jeddah , Ruwais). The General Chef is responsible for overseeing all aspects of the kitchen operation, including menu planning, food preparation, cooking, and presentation. This role requires strong leadership skills to manage kitchen staff effectively and ensure high-quality culinary offerings that meet customer expectations.

Responsibilities: Plan, organize, and supervise daily culinary operations in accordance with established standards and recipes. Develop seasonal menus and daily specials, taking into account customer preferences, dietary restrictions, and ingredient availability. Coordinate with the procurement team to source high-quality ingredients and maintain appropriate inventory levels.

Train, mentor, and supervise kitchen staff, including chefs, cooks, and kitchen assistants, to ensure consistent performance and adherence to food safety protocols. Monitor kitchen operations to maintain cleanliness, sanitation, and compliance with health and safety regulations. Lead by example in food preparation and presentation, demonstrating culinary expertise and attention to detail. Oversee food costing and budget management, optimizing kitchen efficiency while minimizing waste.

Collaborate with restaurant management to develop strategies for improving kitchen productivity, customer satisfaction, and profitability. Stay informed about culinary trends, techniques, and innovations, incorporating new ideas into menu development and kitchen operations. Handle customer inquiries, complaints, and special requests with professionalism and courtesy, striving to exceed guest expectations.

Requirements: Proven experience as a Chef or Kitchen Manager in a high-volume restaurant or hospitality establishment. Extensive culinary knowledge and proficiency in a wide range of cooking techniques, cuisines, and food styles. Strong leadership and team management skills, with the ability to motivate and inspire kitchen staff to achieve excellence.

Excellent organizational and multitasking abilities, capable of managing multiple priorities and deadlines in a fast-paced environment. In-depth understanding of food safety and sanitation practices, with certification in food handling and hygiene preferred. Effective communication skills, both verbal and written, for interacting with staff, management, and customers.

Creativity and innovation in menu planning and recipe development, with a passion for culinary arts and gastronomy. Flexibility to work evenings, weekends, and holidays as required by the business. Culinary degree or certification from an accredited culinary school is desirable but not mandatory. Physical stamina and dexterity to stand, walk, lift, and bend for extended periods in a kitchen environment.

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