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Salary 4,500 SAR
Key Responsibilities
Menu Engineering: Design and implement diverse menus (International, Arabic, and Asian cuisines) suitable for large-scale catering.
Quality & Safety: Ensure strict compliance with SFDA (Saudi Food and Drug Authority) and HACCP guidelines for food safety and hygiene.
Cost Control: Manage food costs, inventory levels, and minimize wastage without compromising quality.
Team Leadership: Supervise, train, and mentor kitchen staff, including Sous Chefs, Cooks, and Kitchen Helpers.
Production Management: Oversee the bulk preparation and timely delivery of meals for off-site catering and site locations.
Client Satisfaction: Adjust menus based on client feedback and nutritional requirements (e.g., healthy options or specific dietary restrictions).
Required Qualifications & Skills
Experience: Minimum 5–8 years of experience in a large-scale catering company or a high-volume hotel in Saudi Arabia.
Certifications: Valid Food Handler Certificate (Amana/Baladiya) and HACCP/ISO certification.
Knowledge: Expertise in Middle Eastern culinary trends and bulk cooking techniques.
Communication: Fluent in English; Arabic is a strong advantage.
Attributes: Strong leadership skills, ability to work under pressure, and excellent organizational abilities.