Head Chef

Job Summary

Kitchen Operations Management:

- Oversee all daily kitchen bakery pastry and food production operations.

- Ensure efficient workflow production planning and timely execution of all menu items.

- Monitor operational performance to achieve productivity and quality objectives.

- Ensure all kitchen activities comply with company standards and operational procedures.

Menu Development & Product Innovation:

- Develop review and enhance food bakery pastry and dessert menus.

- Introduce innovative recipes seasonal offerings and signature products aligned with market trends.

- Conduct product testing and quality evaluations before launching new items.

- Collaborate with management on new concepts promotions and business opportunities.

Food Quality & Presentation Control:

- Establish and maintain quality standards for all products.

- Conduct regular inspections to ensure consistency in taste appearance portioning and presentation.

- Ensure all products meet Pattis premium brand standards.

- Address quality concerns and implement corrective actions promptly.

Production Planning & Inventory Management:

- Plan daily weekly and seasonal production schedules based on sales forecasts and operational requirements.

- Monitor inventory levels of raw materials ingredients and kitchen supplies.

- Ensure proper stock rotation and inventory control to minimize waste.

- Coordinate with Procurement and Store teams to ensure uninterrupted supply of ingredients and materials.

Cost Control & Budget Management:

- Monitor food costs labour costs and kitchen operational expenses.

- Implement strategies to optimize profitability while maintaining product quality.

- Analyse consumption trends and identify opportunities for cost savings.

- Participate in budgeting and forecasting activities for kitchen operations.

Food Safety & Compliance:

- Ensure strict compliance with food safety regulations HACCP standards municipality requirements and company policies.

- Conduct regular audits and inspections to maintain hygiene and sanitation standards.

- Ensure proper food handling storage and preparation procedures are followed.

- Lead corrective actions for any compliance or safety concerns.

Leadership & Team Management:

- Lead motivate and develop kitchen bakery and pastry teams.

- Conduct recruitment onboarding training and performance evaluations.

- Create work schedules and allocate resources effectively.

- Foster a culture of teamwork accountability discipline and continuous improvement.

Operational Coordination:

- Collaborate with Operations Marketing Procurement Finance and Retail teams.

- Support new outlet openings menu launches and special events.

- Ensure smooth communication between production facilities and retail outlets.

Reporting & Performance Monitoring:

- Prepare operational reports covering production food costs wastage inventory and team performance.

- Analyse kitchen KPIs and recommend improvements.

- Report on operational performance and strategic recommendations to senior management.

Requirements

Qualifications and Experience:

- Diploma or Bachelors Degree in Culinary Arts Hospitality Management Food Production or related field.

- Professional culinary certifications are highly desirable.

- Minimum 810 years of culinary experience including at least 35 years in a Head Chef or Executive Sous Chef position.

- Experience in premium Saudi Food pastry bakery café dessert production is highly preferred.

Job Specific Skills:

- Strong expertise in food production menu engineering and kitchen operations.

- Advanced knowledge of food safety regulations HACCP and quality management systems.

- Strong financial acumen with experience in food cost control and budgeting.

- Proficiency in inventory management and production planning.

- Excellent leadership coaching and team development skills.

- Strong problem-solving and operational decision-making abilities.

Competencies:

- Leadership and Team Development

- Culinary Innovation and Creativity

- Operational Excellence

- Quality Management

- Food Safety & Compliance

- Financial & Cost Management

- Strategic Planning

- Customer Focus

Required Skills:

- Professional culinary certifications are highly desirable. - Minimum 810 years of culinary experience including at least 35 years in a Head Chef or Executive Sous Chef position. - Experience in premium Saudi Food pastry bakery café dessert production is highly preferred.

Required Education:

-Diploma or Bachelors Degree in Culinary Arts Hospitality Management Food Production or related field.

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