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Head Chef

  • Saudi Arabia, Middle East
  • Unspecified Pre-opening at Riyadh KSA. Great benefits & Competitive pa

Job Overview

As the Head Chef, you will be next person to be accountable for overseeing the entire kitchen operations, staff and ensuring the quality of food item that is served is with highest standards.

You will also ensure to promote food safety procedures by guiding all kitchen staff about the procedural standards of Amazonico Restaurant. This role is very much hands-on, requiring attention to detail and a positive work attitude.

You will be the first in command next to the Executive Chef in ensuring high quality food serve and make sure guest satisfaction is prioritized.

You will need to maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively on timely manner.

Amazonico Responsibilities

·Ensures to assist the Executive Chef on overall direction for all day-to-day operations of the kitchen

·Making sure that all food preparation is in accordance with regulatory guidelines

·Provides and supports service behaviours that are above and beyond for customer satisfaction and retention

·Manage and train the kitchen brigade effectively to ensure a well-organised and motivated kitchen team

·Ensure that all potentially hazardous foods at the correct temperature according to the HACCP guidelines

·Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away

·Manage customer relations, when necessary, in the absence of the Executive Chef

·Ensure resources meet business demands through the effective management of staffing

·Support brand standards through the training and assessment of your team

·Ensure compliance with food hygiene and Health and Safety standards

Departmental Responsibilities

·Ensure all food is prepared as per food preparation requirements

·Monitor and make sure that proper inventory for kitchen department is given high importance and priority in order to achieve budgeted food cost

·Making sure to inspect the quality of the food before serving

·Ensures strict compliance with food handling and sanitation standards

·Ensure meals are produced on time, and sufficient quantities are available for the various areas

·Maintain stock levels of all kitchen supplies and coordinate with purchasing department and Executive Chef as often as possible

·Assist the Executive Chef on forecasting all necessary supply needs and estimate costs

·Ensure that no problem arises during serving; if any, it should be rectified quickly

Role Responsibilities

·Teaches appropriate preparation according to well-defined Amazonico Restaurant recipes and follows up and discusses ways of constantly improving the cuisine with higher management

·Delegates as appropriates to develop team subordinates to accept responsibility and meet clearly defined goals and objectives

·Actively responds to and handles guest problems and complaints

·Ensure sufficient manning levels are scheduled to accommodate business demands and run smooth operations on daily basis

·Follows and enforces all applicable safety procedures specified for kitchen

·Discuss daily food cost reports with rest of BOH managers with the assistance of the Finance Department

·Ensure all staff are aware of their duties and what is expected of them

·Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers

·Ensuring correct stock rotation procedures are followed


·To always act and perform accordingly to Amazonico standards and protocols

·Follows proper handling and right temperature of all food products

·Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the municipality standards and procedures

·Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards

·Frequently review finished products for quality and presentation before the orders are send to guest

·Oversee, review the ordering and control of stock levels on every kitchen sections

·Assist the day-to-day running of the department

·Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines

People Management

·Reviews manning levels with the Executive Chef to ensure that guest service, operational needs and financial objectives are met all the time

·Ensure proper grooming and hygiene standards for all kitchen staffs

·Delegate duties to kitchen staff as per the menu requirements

·Oversee and monitor the work of kitchen staff to ensure all tasks are done as required

·Assist the Executive Chef on Ensure any staffing issues are resolved fairly and quickly

·Help on identifying the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills

·Assist on ensuring the disciplinary procedures and documentation are completed according to Amazonico Restaurant Operational Standard and Company Policies

·and mentor team members, ensuring a highly engaged working environment at all times

·Teach new staff skills they require to perform their roles to the required standard


·You should be able to provide direction for all day-to-day operations in the kitchen as well as communicate all relevant updates to all team members as often as possible

·Utilizes interpersonal and communication skills to lead, influence, and kitchen staff

·Interacts with guests to obtain feedback on food quality, presentation and service levels of Amazonico Restaurant

·Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns


·You will need to display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management

·Manage the rest of the kitchen staff members in accordance with the organizational structure of the restaurant

·Work closely with the Executive Chef with regards to the annual budget plan, food cost, P&L to ensure successful preparation and implementation on every operation

·Maximize the productivity of the kitchen staff

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