Chef de Cuisine

SOFITEL JABAL OMAR MAKKAH Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service. Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations. Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation. Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times. Monitor food quality, freshness, and proper storage conditions throughout the kitchen. Manage food costs, portion control, inventory, purchasing, and minimize food waste. Coordinate with other departments to ensure smooth operations and timely food service. Handle special requests, VIP requirements, events, and guest preferences when required. Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards. Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.

Diploma or Degree in Culinary Arts, Hospitality Management, or a related field . Minimum 5–7 years of culinary experience , with at least 2–3 years in a supervisory or leadership role . Previous experience as a Chef de Cuisine or Sous Chef , preferably in a luxury hotel or upscale restaurant. Advanced knowledge of culinary techniques, menu planning, recipe development, and food preparation . Strong leadership, team management, and staff development skills . Excellent knowledge of food safety, hygiene, sanitation, and HACCP standards . Proven experience in food cost control, inventory management, purchasing, and recipe costing . Excellent organizational, time management, and problem-solving skills . Ability to work effectively under pressure in a fast-paced kitchen environment . Strong creativity and attention to detail, with the ability to develop innovative dishes and menus . Excellent communication and interpersonal skills , with the ability to coordinate effectively with different hotel departments. Fluency in English ; additional languages are an advantage.

Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service. Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations. Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation. Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times. Monitor food quality, freshness, and proper storage conditions throughout the kitchen. Manage food costs, portion control, inventory, purchasing, and minimize food waste. Coordinate with other departments to ensure smooth operations and timely food service. Handle special requests, VIP requirements, events, and guest preferences when required. Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards. Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.