Job Title: Head Chef 

Location: Saudi Arabia 

Package: up to 14,500 SAR per month, plus accommodation, transportation, staff meals etc. 

I'm currently supporting an international EPC company, with their search for a Head Chef. 

The group are well established, across the MENA region, and they support projects for some of the biggest names within Construction, Oil & Gas, Petrochemical, & Defence industries, and they are now looking for an experienced Head Chef to be stationed within one of their end client's compounds in Saudi Arabia. 

This will be a camp/compound based role, catering to a predominantly British workforce.
You will be heading up a pretty large & diverse operation, as you'll be overseeing 2 F&B venues - 1 being a casual dining concept, with the other being more of an American Diner, you'll be managing a team of 25, whilst catering to circa 1,500 personnel who are living on the compound already. 

In short, you'll be responsible for ensuring that the restaurants operate efficiently and profitably while maintaining all reputation and standards.
Coordinate a variety of activities in relation to menus, food costing, and staffing.
Responsible for the quality of food, ensuring that standards are followed and maintained. 

Ideally we're looking for someone who has prior GCC/MENA experience, operating at a Head Chef level, and who is familiar and comfortable working in remote site settings. 

Responsibilities:

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food cost.
• Supervise kitchen staff’s activities.
• Assist Operations Manager for equipment purchases and repairs.
• Plan orders of equipment or ingredients according to identified shortages.
• Be fully in charge of training kitchen staff.
• Rectify arising problems or complaints.
• Approving and “polishing” dishes before they reach the customer.
• Perform administrative duties.
• Comply with nutrition and sanitation regulations and safety standards.
• Keeping time and payroll records of kitchen staff.
• Maintain a positive and professional approach with coworkers and customers.
• Foster a climate of cooperation and respect between co-workers.
• To ensure that the most suitably qualified person is appointed in the event of a vacancy.
• To attend regular meetings as required and holding staff meetings.
• To hold regular On-the-Job training sessions to ensure that staff can perform correctly.
• Preparing operational and monthly reports as requested.
• Assist with new projects as and when required.
• Follow HACCP and ISO 22000 for food safety, traceability and quality control.