Executive Chef / Head of Main Kitchen

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Executive Chef / Head of Main Kitchen

NOVOTEL

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.

Job Description

We are seeking a talented and experienced Executive Chef / Head of Main Kitchen to lead our culinary operations in Madinah, Saudi Arabia. As the culinary leader of our establishment, you will be responsible for overseeing all aspects of food preparation, menu development, and kitchen management while maintaining the highest standards of quality and creativity.

• Develop and implement innovative menu concepts that reflect local and international cuisines, with a focus on Middle Eastern and Saudi Arabian flavors
• Oversee daily kitchen operations, ensuring efficient workflow and maintaining high standards of food quality and presentation
• Manage and mentor a team of culinary professionals, fostering a positive and collaborative work environment
• Control food and labor costs, manage inventory, and optimize kitchen productivity
• Ensure compliance with all health, safety, and sanitation regulations
• Collaborate with other departments to enhance guest satisfaction and drive business growth
• Stay current with culinary trends and incorporate new techniques and ingredients into menu offerings
• Participate in food-related events and promotions to showcase the restaurant's culinary expertise

• Bachelor's degree in Culinary Arts or equivalent culinary education
• Minimum 5-7 years of experience in a high-volume kitchen, with at least 3 years in an executive chef or sous chef role
• Proven track record in menu development, food cost control, and kitchen management
• Strong leadership skills with the ability to motivate and mentor a diverse culinary team
• Excellent knowledge of international cuisines, particularly Middle Eastern and Saudi Arabian
• Proficiency in creating and executing fine dining menus and banquet operations
• Thorough understanding of food safety regulations and halal food preparation practices
• Current Food Safety Certification
• Strong organizational and time management skills
• Ability to work in a fast-paced environment and make quick, effective decisions
• Excellent communication skills in English; knowledge of Arabic is a plus
• Creativity and passion for culinary innovation
• Flexibility to work varying shifts, including weekends and holidays