Lead – Kitchen & Canteen Facilities

Job Description: Lead – Kitchen & Canteen Facilities Industry: Automotive Location: Saudi Arabia Experience Required: Minimum 3 Years Languages: Fluency in Arabic and English is mandatory Education: Diploma or Degree in Hospitality Management, Catering, or a related field preferred Job Summary Key Responsibilities 1. Kitchen & Canteen Operations • Manage daily kitchen, catering, and canteen operations. • Ensure timely preparation and serving of meals to employees and management. • Monitor food quality, portion control, presentation, and service standards. • Maintain efficient kitchen workflows and ensure proper use of equipment. • Ensure cleanliness and organization of kitchen and dining facilities. 2. Menu Planning & Food Preparation • Plan nutritious, balanced, and cost-effective menus. • Ensure menu variety aligns with employee preferences and Saudi Arabian cultural requirements. • Supervise food preparation and bulk cooking activities. • Monitor food inventory, storage conditions, and stock rotation using FIFO principles. • Coordinate with suppliers and procurement teams to ensure the availability of quality ingredients. 3. Food Safety, HSE & Compliance • Ensure compliance with applicable Saudi Arabian food safety regulations. • Implement HACCP procedures and maintain high standards of food hygiene. • Conduct routine kitchen inspections and safety checks. • Monitor food handling, temperature control, cleaning, and sanitation practices. • Ensure proper waste disposal and pest control. • Identify non-compliance issues and implement corrective actions. • Maintain food safety records and inspection documentation. 4. Team Leadership & Supervision • Supervise kitchen, catering, and canteen staff. • Coordinate staff schedules and shift allocations. • Train employees on food safety, hygiene, and safe food handling. • Monitor staff performance and support continuous improvement. • Promote teamwork, discipline, and a positive working environment. 5. Budget & Cost Control • Monitor food costs, inventory, and operational expenses. • Minimize food waste through effective portion control and stock management. • Coordinate procurement activities and monitor supplier performance. • Ensure cost-effective operations without compromising food quality. • Prepare periodic reports on food consumption, wastage, and operational performance. 6. Service Quality & Employee Satisfaction • Maintain high standards of food quality and customer service. • Ensure timely meal service during scheduled breaks and peak hours. • Address employee feedback and resolve food-related complaints. • Coordinate with facility management to meet catering requirements. • Identify opportunities to improve canteen services and operational efficiency. Qualifications & Requirements • Minimum 3 years of experience in kitchen management, catering, or canteen operations. • Experience in industrial, manufacturing, or automotive facilities is preferred. • Fluency in both Arabic and English is mandatory. • Knowledge of bulk food preparation and menu planning.

Minimum 3 years of experience in kitchen management, catering, or canteen operations. Experience in industrial, manufacturing, or automotive facilities is preferred. Fluency in both Arabic and English is mandatory. Knowledge of bulk food preparation and menu planning.

1. Kitchen & Canteen Operations: Manage daily kitchen, catering, and canteen operations; ensure timely preparation and serving of meals to employees and management; monitor food quality, portion control, presentation, and service standards; maintain efficient kitchen workflows and proper use of equipment; ensure cleanliness and organization of kitchen and dining facilities. 2. Menu Planning & Food Preparation: Plan nutritious, balanced, and cost-effective menus; ensure menu variety aligns with employee preferences and Saudi Arabian cultural requirements; supervise food preparation and bulk cooking activities; monitor food inventory, storage conditions, and stock rotation using FIFO principles; coordinate with suppliers and procurement teams to ensure the availability of quality ingredients. 3. Food Safety, HSE & Compliance: Ensure compliance with applicable Saudi Arabian food safety regulations; implement HACCP procedures and maintain high standards of food hygiene; conduct routine kitchen inspections and safety checks; monitor food handling, temperature control, cleaning, and sanitation practices; ensure proper waste disposal and pest control; identify non-compliance issues and implement corrective actions; maintain food safety records and inspection documentation. 4. Team Leadership & Supervision: Supervise kitchen, catering, and canteen staff; coordinate staff schedules and shift allocations; train employees on food safety, hygiene, and safe food handling; monitor staff performance and support continuous improvement; promote teamwork, discipline, and a positive working environment. 5. Budget & Cost Control: Monitor food costs, inventory, and operational expenses; minimize food waste through effective portion control and stock management; coordinate procurement activities and monitor supplier performance; ensure cost-effective operations without compromising food quality; prepare periodic reports on food consumption, wastage, and operational performance. 6. Service Quality & Employee Satisfaction: Maintain high standards of food quality and customer service; ensure timely meal service during scheduled breaks and peak hours; address employee feedback and resolve food-related complaints; coordinate with facility management to meet catering requirements; identify opportunities to improve canteen services and operational efficiency.