ABOUT THE JOB:

Job Title: Head Chef, Cold Kitchen Reports To: Executive Chef, Production Segment: In-Flight Catering Division: Production Main Department: Production Department: Cold Kitchen Grade: M3

Job Purpose Statement:

The Head Chef, Cold Kitchen is responsible for producing and packing cold meals and snacks in alignment with customer requirements and the agreed production plan, incorporating the latest policy technologies.

Roles & Responsibilities:

● Requisition/Delivery check-up daily.

● Participation in International Food Fairs to maintain standards in the newest food production styles.

● Leadership and training for Junior Sous Chef and senior supervisory level staff.

● Maintenance, renewal, and repairing of machinery and equipment.

● Conducting weekly 15-minute total staff Hygiene Training.

● Supervising and participating in daily production in line with QQC.

● Planning daily production according to DBL.

● Daily requisitioning from Stores, Pre-preparation, Hot Kitchen, and Bakery.

● Performing quality check-ups.

● Ensuring date marks and time limits are adhered to.

● Developing and implementing recipes.

● Participating in raw material evaluations.

● Supervising and participating in food preparation for presentations.

● Engaging in new product development.

● Managing scheduling and vacation plans.

● Conducting staff training.

● Communicating and holding regular meetings with Sous Chefs and supervisors.

● Ensuring upkeep of hygiene standards.

● Authorizing overtime and controlling it.

● Proposing staff promotions.

● Participation in the Saudization Management Program.

● Attending departmental meetings.

● Performing job-related duties as assigned.

● Adhering to Cybersecurity policies and procedures.

● Complying with Cybersecurity requirements related to the protection of user devices, Internet, software, systems, and Email.

● Adhering to the acceptable use policy and using SACC information and technical assets only for business purposes.

● Reporting Cybersecurity incidents.

Qualifications:

● Graduate of Culinary or Hospitality course, or any diploma in professional cookery specializing in the cold kitchen.

Years and Nature of Experience:

● Proven experience as Head Chef, with a minimum of 8-10 years in the cold kitchen field.

Knowledge, Skills & Abilities:

● Exceptional proven ability of kitchen management.

● Capacity in allocating tasks and monitoring progress.

● Outstanding communication, interpersonal, and leadership skills.

● Ability to multitask and work efficiently under pressure.

● Up-to-date with culinary trends and optimized kitchen processes.

● Proficiency in MS Office (Word, Excel, PowerPoint, & Outlook).

● Credentials in health and safety training, specifically HACCP.

● Knowledge about labor minutes and excellent time management skills.

● Familiarity with Airline Catering is advantageous but not mandatory.

● Skill in constructing menus that meet a variety of requirements.

● Proven ability to control and direct the food preparation process and any other related activities.

Benefits:

Highly negotiable package

● Competitive salary negotiable on experience

● Annual return economy ticket for employee and dependents

● Housing allowance 25% of salary Transport allowance 10% of salary

● Bonus

● Other expat benefits per KSA law

Requirements:

● 10+ years experience with at least 5 years in large inflight catering units (dnata, LSG, Gate, Newrest, Do&Co, EKFC, QACC, SATS), catering company, cruise or other high volume, upscale catering operation

● C&G level 1 & 2 or equivalent

● English reading and writing