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Head Chef - Parisian Brasserie – Hospitality Group – Saudi Arabia

  • Saudi Arabia, Middle East
  • From $48,000 to $57,240 per annum in EUROS NET+airticket+visa+live in

Head Chef- Parisian Brasserie – Hospitality Group – Saudi Arabia

The Company

The Group was established in 1997, with over two decades of expansive experience and a number of successful ventures. It continues to develop and grow iconic concepts, with five divisions spanning hospitality, lifestyle, farming, retail and construction, expanding throughout Bahrain and within the gulf region.

The Requirements for the Head Chef

All candidates need to have GCC experience

BS Degree in Culinary Science or related certificate preferred, or excellent strong culinary experience

6-8years kitchen experience in culinary/ kitchen management experience. Previous Central Kitchen, Hotel, Restaurant experience is desirable

Thorough knowledge and understanding of kitchen equipment use and operation

Very passionate about his/her work, self-motivated and creative problem solver

Extensive food and beverage knowledge

Intermediate Food Hygiene Certificate

Excellent interpersonal and communication skills

Team-working skills: ability to work alone or as part of a team

Excellent leadership skills and business orientation

Excellent organizational skills and time management skills

Self-motivated and detail-oriented

Ability to remain calm during busy periods

Flexibility and creativity

The Role for the Head Chef

Oversee and is responsible for preparing, producing, monitoring, and consistently maintaining the highest food standards and quality in his/ her designated section

Participate in daily briefings with the Production Manager, Executive Sous Chef, other SBU’s Chefs to ensure smooth kitchen operation

Is instrumental in organizing an efficient flow of production – ensuring all daily orders are checked and staff delegated to perform the tasks needed.Constant follow-up to be carried out

Ensure all food and beverage items are stored as per the Company’s Food Safety Standards and HACCP requirements.Reports any issues to the Executive Sous Chef for remedial action.Follows-up to ensure the issues are resolved to ensure the operations continue to run smoothly

Assist the Executive Sous Chef in conducting monthly stocktaking inventory. Monitor the food production and records leftover/ spoilage using the provided forms

Help in maintaining the SBU’s recipes in an up-to-date filing system and ensures confidentiality of same

Establish regular food cost analysis of menu items (new or existing) and submit it to the Executive Sous Chef

Ensure that all employees have a complete understanding of and adhere to the Company’s policy related to fire, hygiene and health and safety

Assist the Executive Sous Chef in meeting the Company’s operating standards and ensure guest satisfaction

Responsible for the safe use, control and maintenance of all equipment in his/ her designated section and must report any issue for remedy

Ensure that the kitchen is well prepared and ready for any local government authority’s spot checks

Build and maintain strong working relationships with Brand approved suppliers

Ensure that the Company’s Grooming Standards are maintained (proper uniform e.g. safety shoes, apron, hairnet, gloves etc.)

Maximize employee morale by taking an active interest in their welfare, safety and development

Is responsible for the performance and welfare of his/ her designated section, conducting performance appraisals and providing feedbacks to management

Establish the staff rosters of your designated section to ensure maximum efficiency

Assist in the recruitment of talented staff as directed by the Executive Sous Chef

Responsible for the actions and discipline of all staff under his responsibility, in line with the Company’s HR Policies and Procedures

Mentor staff under his responsibility

Suggest staff training needs to the Executive Sous Chef through specific training courses or on-the-job coaching in order to provide the best results and using all available resources to the maximum levels

Any other tasks as assigned by his/her Executive Sous Chef and/or Production Manager

What is offered for the Head Chef

Salary in SAR & Euros - SAR 15.000 - 18.000/around 4.000-4.770€
Bonus on performance

For all positions accommodation offered for 3 months full flat then assistance in finding one + house allowance

Visa and air tickets


If you would like to know more or you would like to apply for this truly exceptional Head Chef opportunity, please send to Yiannis Tsagkalos, attaching a copy of your CV. We look forward to hearing from you.

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